Preserved Lemon
An amazing and easy way to preserve lemons and add a pop of flavor to your dishes. The longer you let the lemons sit in salt, the more soft and translucent they will become. The salt will liquify and, along with the pectin from the peel, will form a thick, salty, lemony syrup around the lemons. This stuff is really, really good to season pretty much everything.
Cut <quantity>1</quantity> large lemon in half. Quarter each half
Cover the bottom of a clean jar with flaky salt. Add the lemon pieces, interspersing them with layers of flaky salt to taste. Squeeze well to fit in the jar, and add a generous layer of flaky salt on top
Close the jar and shake it a bit to mix the lemons and the salt. Let it sit at room temperature for 30d to cure and develop flavor. Shake every few days. The preserved lemon is ready
Store it in the refrigerator. Use it sliced with vegetables, chicken, and fish, or try its brine as a seasoning, with salsas, and to make delicious dressings!
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