Wednesday, January 13, 2010

Meyer Lemon Preserved in Salt

After slicing the lemons into quarters, you place them into the jar, adding Kosher salt to each layer.  Cover them with lemon juice and shake a couple times a day for two weeks.  Be sure to not refrigerate during this time.  Then place in the refrigerator and use for the next six months.  You may rinse the lemons before use if the recipe does not call for salt.  Good with many Mediterranean recipes, fish and desserts.  Hope this works!  You can see the juice just after I shook the jars. 

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