Paula Wolfert’s Seven-day Preserved Lemons

Repentance is NOT: 1. Merely being ashamed or sorry over sin, although genuine repentance always involves an element of remorse. 2. Merely a human work. It is, like every element of redemption, a sovereignly bestowed gift of God. 3. A pre-salvation attempt to set one’s life in order. It is a command to recognize one’s lawlessness and hate it, to turn one’s back on it and flee to Christ, embracing Him with wholehearted devotion.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		August 1994	1	Servings

INGREDIENTS

4		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.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 314 Calories From Fat: 245 Total Fat: 27.9g Cholesterol: 0mg Sodium: 11559.1mg Potassium: 408.2mg Carbohydrates: 28.4g Fiber: 5.8g Sugar: 6.1g Protein: 2.2g