Preserved Lemons
Lemon quarters packed in salt and their own juice. Add a piece of peel to fish, chicken, couscous, and sauces instead of salt and zest.
- 烹饪时间
- 15 分钟
- 罐子
- 0.5 升
- 材料
- ≈ $1.82
- 保存方式
- 冰箱
罐子仅可放在冰箱中，最多保存 60 天。
材料
- 1 Lemon≈ $4.70 每千克 350 克
- 2 Sea salt包装 500 克 约等于 $1.50 60 克
- 3 Black peppercorns 1 克
- 4 Bay leaves 按口味
灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。
做法
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.
Sprinkle 1 tablespoon sea2 salt into each lemon1, about 45 g total, and press the quarters back together.
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.
Squeeze the reserved lemon1 and pour in enough juice to cover the lemons completely. Sprinkle the remaining salt on top.
Close the jar and leave it at room temperature for 3 days, turning it over daily.
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.
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