You'll need a clean and sterilized jar! I sterilized my jar by plunge the jar in hot boiling water for couple of minutes. Wash all of your lemon and dry them with a clean kitchen towel. Make a "X" cut on top of the lemons and fill them with kosher salt as much as you can; make sure you have a non reactive bowl underneath to catch all of the juice that drip from the lemons. Pack tightly into a jar as tight as possible. Continue to work until jar is full, add lemon juice (from the dripping), add more kosher salt. Close the jar tightly and keep in the warm place for a month.
* make sure to wash preserve lemon before you adding to recipe, it is extremely salty.
* I use Meyer lemon for this recipe
update:
* when it is ready, I keep them in the refrigerator.
3 comments:
Is this how you do it?
1. You cut an X on top of the lemons.
2. You proceed to stuff the lemons with salt as much as you can, and as a result of this the juice oozes out into your glass or plastic bowl as you do this.
I wasn't sure whether you push the juice out with the salt of whether you took out some of the pulp before hand?
@ MURASAKI,
No, you don't take out the the pulp before hand.
When you add salt to the lemon, the juice will drip, because what you are trying is to put as much salt as possible, and of course that mean the lemon juice is salty too ... so you don't really juice the lemon before adding salt.
The pulp has to be intact with the lemon, you only throw it away when you are going to cook it.
Good luck, and let me know if you have more question.
Cheers,
elra
hummmm !!! here we are crazy about the preserved lemon !!!
I put them into olive oil and not water ilt's more delicious.
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