Renee's preserved lemons

Lemons (as many as will fit in your sterilized jar)
coarse salt
water to cover

Slice ends off of lemons, and cut lemons into quarters, and squeeze out as much juice as you can. Pack salt into the crevices of the cut lemons, and drop into sterilized jar. Leave overnight, during which lemons will exude more juice.

The next day, cover lemons with water, seal and leave to ripen one month before use. In Florida I have to store these in the refrigerator. They are great with meat, chicken, fish and also in a tomato-pepper salad.


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