Step-by-Step Guide to Make Speedy Preserved Lemon 2
by Marie Barrett
Preserved Lemon 2
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, preserved lemon 2. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Preserved Lemon 2 is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Preserved Lemon 2 is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook preserved lemon 2 using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Preserved Lemon 2:
Get 8 large lemons
Make ready 1 cup non iodine salt, I used canning salt divided
Get 2 pints lemon juice
Steps to make Preserved Lemon 2:
Sterilize the jars in the oven at 150°Fahrenheit. Boil the water for the lids, when boiling add lids boiling for 3 minutes. Leave in hot water. Wash the lemons. Remove the wooden stems if any.
Slice some for 2 jars about 3/8 an inch. Slice one jar into quarters but not all the way through. Pack with a tablespoon of salt for each quartered lemon. Pack them into the pint jars. Salt the slices getting salt in between each salt.
Dissolve the salt into the lemon juice and bring to a boil. Add lemon juice to a half an inch below the rim. Add the lids make sure to wipe the rims before adding.
Place in a canning pot with a rack in bottom. Process for 60 minutes keeping water 1-2 inches above the tallest jar. Let cool on a towel away from drafts for 24 hours. I covered mine with a kitchen towel. Check the lids to make sure the sealed before storing. Store these for 2 months before using to cure. I hope you enjoy!!!
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