Thursday, May 23, 2013

for the chef in you...

preserved lemons.

these can be chopped and mixed in with pasta and rice dishes, added to salads, mixed in with vegetables, and used in sandwiches.  there are a million and one ways to incorporate these into your cooking!

7-9 small meyer lemons (regular lemons will also do but i prefer meyer when possible!)
roughly 1/4 cup of sea salt

- thoroughly scrub, clean and dry lemons, preferably organic and the freshest you can find
- slice the lemons as thinly as you can manage, saving the ends to squeeze into the jar later.  remove any seeds that come along
- layer the sliced lemons in a wide mouth mason jar (1 pint), covering with sea salt as you go
 be generous with the salt, you'll rinse it off when you're ready to eat them! pack them in as tightly as possible.
- squeeze juice from lemon ends into the jar, filling up any extra air space with juice. (leave a little bit of breathing room at the top!)
- store lemons in a cool dark place for one week.
- lemons are ready to eat when the peels are soft.  rinse off before using.
this is definitely more time consuming than quartering the lemons, but totally worth it in my opinion to cut down on the time it will take to get to the eating part!!!
i'm not sure exactly how long these will last but it should be at least 6 months. i read two years but i would be leary of that.

love sent, xo

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