Preserved lemon update
Now, I may just be impatient, but after about a week and a half in the jar, these lemons ain't shrinkin'. I suspect it's because the jar is too small to pack them in tightly. I'm afraid all I've got here is a jar of salty lemons.Do you think I should fill the jar up with lemon juice and salt so they're all submerged?
posted by Anonymous at 11:48 AM
2 Comments:
Hmmmm. I've never made these, but wonder if liquid would help. Maybe liquid that would be good with added salt and lemon so that if it doesn't help, it's not a total loss. What that liquid might be, I'm not sure.
Clueless here. But it's an amusing puzzle.
I looked up the recipe for preserved lemons in the Gourmet cookbook. They have you cover the lemons with lemon juice (like a cup or something). Then, after they've sat around, they have you add olive oil.
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