Preserved Lemons
This is an adaptation of paula wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.
Steps
Blanch 6 lemons in boiling water 5 minutes.
When cool enough to handle , cut lemons into 8 wedges each and discard seeds.
Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar with lid.
Let stand at room temperature , shaking gently once a day , 5 days.
Add oil and chill.
Preserved lemons keep , chilled , up to 1 year.
Ingredients
lemons, coarse salt, olive oil