its insane- and if you dont mind the chopping, pretty easy-
they have preserved lemons at fairway- but doing them on your own is soooo much cheaper, ridiculously easy, and the taste is so much better (ive been using preserved lemons in sliced turkey sandwiches since i started making my own bc they provide the umami-ish depth thats insane)
i take an old pickle jar- (im not using #s bc obviously it depends on the size of the jar)
i take lemons, cut off both ends and wash them then cut them in half, then i cut an x through each half, but not all the way through, so each half is quartered almost, i put a teaspoon of kosher salt in to each half lemon and then drop it in to the jar, i keep doing that with lemons until i cant fit any more lemons, you want them really squished in, so that all the juice has come out of the halves, and covered the lemons- if you need to add juice (they must be fully covered) use fresh lemon juice- DO NOT USE REALEMON- idk why, but it creates a totally different taste in the finished product
i store it on my kitchen counter, but wherever is fine, just out of the sun and somewhere where youll remember to shake it up a little every 3-4 days
they need at least 3-4 weeks, i usually dont use any until its been at least a month, you want them to be smooshy when you use them- and i use EVERYTHING except the pits- the lemon flesh, the skin
↧