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Lemons, Preserved II (P, KLP, TNT)
Source: Joan Nathan
Yield: Varies

Cut several lemons in 4 quarters from the top but not all the way through.

Fill with salt and place in a small jar where they fit tightly. Fill the jar with lemon juice and refrigerate for at least 2-3 weeks, shaking the jar every few days.

Use with Brisket, Moroccan (click here for recipe)

Posted by Elena Eder

Nutritional Info Per Serving: N/A