Paula Wolfert’s Seven Day Preserved Lemons
(from largomason’s recipe box)
Psst…what does one do with preserved lemons? Traditionally, just the rind is used and it’s usually cut into thin slivers and added to olives, salads (green, grain, bean), salad dressings, pasta, or things like Moroccan chicken. I often use the whole thing, though, pulp and all. My mom has put the pulp in Bloody Marys before. Yum. If the whole idea of preserved lemons seems esoteric to you, you can substitute lemon zest when people like me call for them. If the idea just seems mildly esoteric, make a batch.
Source: inpraiseofleftovers.com
Ingredients
- 4 ripe lemons
- 2/3 c. kosher salt
- 1 c. fresh lemon juice
- olive oil
Directions
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Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with salt and place and place in a glass jar with an airtight lid (I get the kind with a latch from Cost Plus.) Pour in the lemon juice. Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute salt and juice. To store, add olive oil to cover and refrigerate for up to 6 months.