5.0
(23)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Carefully slice a cross into each lemon, without cutting all the way through.
Step 2
Next, stuff each lemon with ⅛ cup of kosher salt.
Step 3
Place the lemons in a jar.
Step 4
Apply pressure to the lemons with the end of a rolling pin to smash them and release any air bubbles.
Step 5
Cover the lemons with lemon juice and make sure they are entirely submerged.
Step 6
Top the contents with ⅛ cup of salt.
Step 7
Seal the jar with a lid and let it sit at room temperature for 3 days, shaking it once a day.
Step 8
After 3 days, move the jar to the fridge and let it sit for at least 3 weeks.
Step 9
After 3 weeks, the preserved lemons are ready.
Step 10
Rinse the lemons in cold water, then use as desired.
Your folders
momskitchenhandbook.com
4.4
(5)
Your folders
thekitchn.com
Your folders
seriouseats.com
4.5
(6)
Your folders
themediterraneandish.com
4.7
(25)
Your folders
themediterraneandish.com
4.7
(34)
Your folders
whatscookingamerica.net
Your folders
toriavey.com
4.8
(22)
5 minutes
Your folders
taste.com.au
4.6
(3)
Your folders
cooking.nytimes.com
5.0
(595)
Your folders
toriavey.com
4.8
(22)
5 minutes
Your folders
bonappetit.com
Your folders
mayihavethatrecipe.com
5.0
(2)
Your folders
growforagecookferment.com
5.0
(6)
Your folders
epicurious.com
3.5
(18)
43200
Your folders
nourishedkitchen.com
5.0
(1)
Your folders
myrecipes.com
5.0
(2)
Your folders
altonbrown.com
3.9
(81)
Your folders
foodnetwork.com
5.0
(3)
15 minutes
Your folders
marthastewart.com