Hold the lemon over the bowl and open it like petals of a flower in your hand, fill it with a handful of salt. Close it up and nestle it in the jar.
Make a layer of lemons and scatter in some spices, repeat this process until you reach the top.
Put a weight on top of the lemons, a plate or a slightly smaller mason jar filled with water will work fine. Leave overnight.
The next day take the weight off, if your brine is below the top layer of lemons add lemon juice until they’re covered.
Leave for 30 days at room temperature, checking from time-to-time that the lemons are pushed under the brine.
After the 30 days, your lemons are ready to use—they’ll hold at room temp for a few months and up to a year sealed in the fridge. To use: scrape excess salt off, chop and toss into dishes that need a little acid or call for lemon.
[post_date] => 2018-01-23 17:57:22
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[post_status] => publish
[post_title] => Preserved Lemons
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[slug] => preserved-lemons
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[_yoast_wpseo_metadesc] => Preserved Meyer lemons are a wonder: they look beautiful in a pantry and they add a certain je ne sais quoi to any recipe that needs a little acid, think dishes with parsley, carrots, or root vegetables — they add a ton of zip.
[post_date_gmt] => 2018-01-24 01:57:22
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[post_name] => preserved-lemons
[post_modified] => 2018-01-23 17:57:22
[post_modified_gmt] => 2018-01-24 01:57:22
[guid] => https://workbyhoney.com/?p=8763
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