Preserved Lemon

Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as "country lemon" and leems. Whole lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The ingredients are only a lemon and salt. It’s quite easy to do, though takes at least two or three weeks before the lemons are ready to use. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon.

Fill up the jar with lemons with salt.

Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 2 or 3 weeks, until lemon rinds soften.

#vegetarian #seasoning