Preserved lemons
From Burden's Landing
Recipe
Cut off stem of lemon, quarter them three-quarters down the length of the lemons, cover inside with salt, place lemon in jar. Press lemons down, mix well and submerge every day. The lemons should be covered in juice after the first few days. You'll see them start to bubble after a few days as well. That's the fermentation happening. After 30 days, put the jar in the refrigerator.
History
August 2019
Prepared seven lemons with 2% salt by weight.
See Also
The David Lebovitz recipe is great. Harold McGee suggested that a North African preserved lemon should use 5-10% salt. An Indian pickle calls for double that.
