Preserved Salted Lemons
How to Cook Recipes Preserved Salted Lemons using 3 ingredients and 9 steps
Preserved Salted Lemons - - In case you have a ardour for cooking and you spend lots of time in your kitchen, then most likely you have a substantial amount of recipes on hand. Some cooks have an orderly group system and some don't. If you find yourself often shuffling by means of mounds of recipes and never discovering what you're searching for, then you'll want to do some organizing.
You can cook Preserved Salted Lemons using 3 ingredients and 9 steps. Here is how you achieve that.
Ingredients make Preserved Salted Lemons
- You need 1/4 cup (approximately) sea salt.
- It's 3 lb (approximately) unwaxed mayer Lemons.
- Prepare 2 dried red chillies (optional).
Preserved Salted Lemons step by step
- Cut the ends off each lemon..
- Slice the lemons into quarters. Cut about 3/4 of the way down keeping the base of the lemons intact. You can cut the lemons how ever you like..
- Sprinkle the middle of the lemons with the salt then layer the lemons in a jar..
- Sprinkle some more salt over the lemons, then using a wooden spoon mash the salt and lemons together, squeezing some of the juices out of the lemons..
- Continue to layer the salt and lemons until the jar is filled, mashing the lemons, squeezing them down as you go along. Add the dried chillies as well if using.
- With an extra 2/3 lemons squeeze the juices into the jar. And last layer sprinkle with salt..
- Make sure all the lemons are covered with the brine..
- Seal the jar tight, and ferment at room temperature in a cool dry place for 6-8 weeks prior to using..
- Can be kept for up to 2 years..
Preserved Salted Lemons - Thank you and good luck