Preserved Lemons in Olive Oil |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Morocco, Algeria and Tunisia use this every day. Ingredients:
2 meyer lemons, each cut into 8 wedges |
1/3 cup salt |
1/2 cup lemon juice, fresh |
extra virgin olive oil |
Directions:
1. Toss the lemon with the salt and place in a canning jar.
2. Cover the lemons with lemon juice and screw the lid (plastic ok) on and leave the jar at room temp for a week.
3. Shake it occasionally.
4. After a week, pour olive oil to cover.
5. Use the lemons for up 1 year, storing in fridge.
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