Preserved Lemons

1. 1 Lemon≈ $4.70 per kg 350 g
2. 2 Sea saltconfezione 500 g ≈ $1.50 60 g
3. 3 Black peppercorns 1 g
4. 4 Bay leaves a gusto

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

1. Scrub the lemons¹ well, then dry them. Set one lemon aside for juice, and cut the rest into quarters, stopping 1 cm short of the base.

2. Sprinkle 1 tablespoon sea² salt into each lemon¹, about 45 g total, and press the quarters back together.

3. Sprinkle 5 g salt into the bottom of a 0.5 l jar, then pack in the lemons¹ tightly, pressing until the juice comes out. Add the peppercorns and bay leaf.

4. Squeeze the reserved lemon¹ and pour in enough juice to cover the lemons completely. Sprinkle the remaining salt on top.

5. Close the jar and leave it at room temperature for 3 days, turning it over daily.

6. Refrigerate for 3–4 weeks, until the peel has softened. Store in the refrigerator for up to 2 months. Rinse before using and wash the peel.