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Prep Time: 7200 Minutes Cook Time: 5 Minutes |
Ready In: 7205 Minutes Servings: 6 |
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This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives. Ingredients:
2 1/2-3 lbs lemons (10 to 12) |
2/3 cup coarse salt |
1/4 cup olive oil |
Directions:
1. Blanch 6 lemons in boiling water 5 minutes.
2. When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
3. Toss with salt in a bowl and pack into jar.
4. Squeeze enough juice from remaining lemons to measure 1 cup.
5. Add enough juice to cover lemons and cover jar with lid.
6. Let stand at room temperature, shaking gently once a day, 5 days.
7. Add oil and chill.
8. Preserved lemons keep, chilled, up to 1 year.
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