How to make preserved lemons
"flavor explosion!!"
How I did it: "quarter" a lemon without cutting all the way through. In other words, make two criss-crossing cuts through the non-stem end of the lemon all the way through to the stem end while ensuring that the resulting 4 pieces stay attached at the stem end. You've just increased the surface area of the lemon to allow for absorption of the brine. Pack in salt and place in a jar. The salt will start drawing lemon juice out, creating a natural, preserving brine.
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Smiling to myself today... cheered this 2 years ago
