Preserved Lemons (for Carol)
- anni Apr 4, 2005 08:43 AM
This is the quickest method for preserving lemons that I've found.
fine sea salt
fresh lemon juice
Cut the lemons lengthwise into quarters without cutting all the way through. Sprinkle some salt into a clean jar and pack in the lemons. Put a lid on the jar, shake it up and freeze overnight. Sprinkle more salt onto the lemons and then press to release juices. Cover with fresh lemon juice and store in refrigerator for a week. Turn over or shake the jar every day.
i dice very fine (puree almost) and add at the end to most of my sauteed bitter greens (kale, escarole, mustard, etc. - wait i almost forgot about the bok choy!).
for a very, very strange and potent twist, i add honey to the dice puree and serve with blue cheese (dolce only) or goat cheese (chevre). i admit, this one is an acquired taste for the salt/sour tastebuds.