Pucker Up Preserved Lemons
|Serves:||Yield's 3 pints|
|Cooking Method:||No-Cook or Other|
|9 lemons, scrubbed clean and dried|
|1/2 cup sea salt,|
|¼ cup sugar|
|1 cup lemon juice|
One of the ways I like to use these is to remove some of the lemons from the juice, do not rinse the salt off. Lay the slices under the skin of chicken “either a whole one or breast “ and then put the chicken in a baking dish and pour about 2 tablespoons of the juice over it. Then bake till it is all golden brown.
Before you use these lemons you can either rinse the salt off or use them just as they are.
Do not throw out the pieces of lemon….freez2 them! Use them in ice tea, hot tea, beer “yes I said beer” soups, stews etc.
These do not need to be processed in a water bath!
Wash the lemons very well and dry.
About this Recipe
Other Side Dishes
Ice Cream & Ices
Ice Cream Drinks