| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Lemons; (preferably |
|
|
; thin-skinned), |
|
|
; scrubbed (about 6 |
|
|
; ounces each) |
| 2/3 |
c |
Kosher salt |
| 1 |
c |
Fresh lemon juice; (from about 5 large |
|
|
; lemons) |
|
|
Olive oil |
INSTRUCTIONS
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt
and transfer to a glass jar (about 6-cup capacity). Add lemon juice and
cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons
stand at room temperature 7 days, shaking jar each day to redistribute salt
and juice. Add oil to cover lemons and store, covered and chilled, up to 6
months.
Makes 4 preserved lemons.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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