Preserved lemons, covered with liquid and tightly sealed, will keep for several months in the refrigerator. Very nice in a lamb stew or a Fettuccine and roasted garlic. Enjoy..
- 6 medium-size lemons
- 1/2 cup kosher salt
- 1 Tablespoon cardamon pods
- 3 bay leaves
- 1 cup lemon juice, or more if needed
Cut the lemons in quarters lengthwise, leaving them attached at one end. Rub the flesh with a little of the salt. Place 1 tablespoon of salt in the bottom of a 1-quart glass jar with a tightfitting lid. Place the lemons in the jar alternately with the remaining salt, cardamon pods and bay leaves, pressing the lemons to fit them snugly in the jar.
Pour in enough lemon juice to cover the lemons. Put on the lid and refrigerate, shaking the jar daily 2 to 3 weeks before using.
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Source: Sunday Magazine Section N.Y. Times
Submitted By: Eileen Werth