In my post about using preserved lemons, I talked about their various uses, how simple it is to cure them and incorporate them into your dishes. This recipe came out better than I anticipated and all I need to do now is figure out how I can use them more!
When you test out this recipe for yourself, let me know your results. There are a couple different ways to make this recipe and I may just try another method for comparison.
To Use: Remove a lemon from the jar, rinse it thoroughly to remove the salt solution. Toss out any seeds and remove the pulp. Chop or slice the lemon rind and use in your recipe. (I also squeezed the pulp juice in my recipe. It adds more lemon flavor and also reduces the amount of salt needed).
Your preserved lemons can be stored in the refrigerator for about 6 months. I took my lemons, removed the pulp and pith then sealed them in a vacuum packed bag.