Paula Wolfert’s Seven-day Preserved Lemons
| 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.
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Nutrition (calculated from recipe ingredients)
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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