Preserved Lemons

1. 1 Lemon≈ $4.70 por kg 350 g
2. 2 Sea saltpacote 500 g ≈ $1.50 60 g
3. 3 Black peppercorns 1 g
4. 4 Bay leaves a gosto

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.