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"Tangy slivers of preserved lemon make remarkable additions to rice and pasta dishes and salads, in addition to including zest to chook and fish."
- 4 huge lemons, reduce into eight wedges every
- 3/4 cup kosher salt
- 1 cup lemon juice
- 3/four cup olive oil
|Prep : 15M||Cook : 32M||Ready in : P7D|
- Toss the lemon slices in kosher salt to coat, and vicinity them right into a sterile 2 quart glass jar. Pour within the lemon juice, cowl tightly, and let stand on the counter for 1 week. Turn the jar over each day. At the give up of the week, pinnacle the jar off with enough olive oil to cowl the lemons. This will keep in the fridge for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to depart handiest the yellow rind. Julienne, and add for your favourite dish for a lemony zing.
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