 "A bit of cheese one of these lemon slices and a slice of dense bread and your in heaven."
Ingredients 2 1/2-3 lbs lemon (10 to 12) 2/3 cup coarse salt 1/4 cup olive oil Directions Blanch 6 lemons in boiling water 5 minutes.When cool enough to handle, cut lemons into 8 wedges each and discard seeds.Toss with salt in a bowl and pack into jar.Squeeze enough juice from remaining lemons to measure 1 cup.Add enough juice to cover lemons and cover jar with lid.Let stand at room temperature, shaking gently once a day, 5 days.Add oil and chill.Preserved lemons keep, chilled, up to 1 year.
RecipeZaar
No one has commented on this article. |
Candle Lighting Times