Preserved Meyer Lemons

November 1, 2008.   1 Comments.   Categories Moroccan, Vegetarian.  


This sounds so good – It was worth the post. My friend Caron Golden – a food, grocery and restaurant critic in San Diego shared this with me.
She also has a fabulous blog worth checking out called www.sandiegofoodstuff.com!
From Kitty Morse’s Cooking at the Casbah.
Sea salt, lemons, sterilized qt.jars.
Slice off tips of lemons.
Cut vertically 3/4 down, turn over & cut 3/4 down 90 degrees from cut on other side.
Stuff each cut w/salt.
Place in jar and keep doing w/lemons, squishing down until there’s no more room and juice covers lemons.
Then screw on top.
Leave on counter for at least 4 weeks, adding more lemons as the ones in jar collapse.

1 Comment

  1. Wow, Laura. That was quick! Congratulations on the blog. Now you need to get on Twitter and join the hordes, meet other food bloggers. Lots of great folks!
    Caron

Leave a Comment

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>