Preserved Lemons for Moroccan and Indian Dishes
20 - 30 minutes
super easy
Up To 2 Months
No Reviews
Ingredients
Adjust Servings
10 Lemon | |
Salt |
Directions
1.
Wash and dry the lemons.
Mark as complete
2.
Cut the ends off the lemons.
Mark as complete
3.
Slice the lemons three-fourths of the way through.
Mark as complete
4.
Generously stuff the lemons with salt.
Mark as complete
5.
Place the salted lemons in a clean, dry Mason jar.
Mark as complete
6.
Squeeze the juice from additional lemons to fill the jar.
Mark as complete
7.
Seal the jar and store it in a cool, dry place or refrigerate.
Mark as complete
Leave a Reply