Five-Day Preserved Lemons
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make incisions in lemon peel at 1-inch intervals, do not cut into flesh
2
Place lemons in heavily salted water, to cover, in stainless pot and bring to a boil
3
Reduce heat and simmer until peel is soft
4
Drain and save cooking liquid
5
Put blanched lemons into canning jars or ceramic containers
6
Cover with cooling liquid and lemon juice, if necessary
7
To each 2-quart (or larger) jar add cinnamon sticks, coriander seed, black peppercorns, cloves and bay leaves
8
Let sit for 5 days to develop flavor
9
Turn upside down each day to distribute spices
10
It is very important to cover lemons with liquid
11
Push them down with a spoon to release juice, then add cooking liquid or fresh lemon juice to cover if necessary