Preserved lemons are pretty easy to make, its just a matter of letting them age long enough. One trick we ended up doing is to juice the lemons and cutting the halves in half. Then you precede as normal. This they are more compact. We also used some spices (bay leaf, black pepper, clove, corriender) and some sugar in the mix.
They really need to age at room temp, and they also need to be submerged or they will mold.
Meyer lemons are supposed to be the best lemon for preserving, but YMMV. |