this post was submitted on 29 Sep 2023
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https://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe-1955868

I just slice the lemon into 4 wedges (I don't bother trying to keep it together) which I find packs into a jar more easily. Then I add enough salt to completely cover/surround the lemons, especially on top. This recipe is great with meyer lemons.

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[–] [email protected] 5 points 1 year ago (1 children)

TIL there's such a thing as salt cured lemons. Thanks!

[–] [email protected] 5 points 1 year ago (1 children)

Sure! They're excellent in stews, with grilled meats, in pasta, etc. I have also used them in lemonade and cocktails.

[–] Cheradenine 2 points 1 year ago (2 children)

Mine, just done in August. The liquid just got syrupy about a week ago, that's when they really get tasty.

[–] [email protected] 2 points 1 year ago (1 children)

How do you preserve it once it reaches the tasty stage?

[–] Cheradenine 2 points 1 year ago

It pretty much stays there, you don't need to do anything. I always keep it in a cupboard, out of direct sun. Other than that I don't do anything. After a few years the flavor profile gets muted and it's time to make a new batch.

[–] [email protected] 1 points 1 year ago

They look great! You're right, they're perfect when they get to that stage. Takes a bit of time, but worth it.