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Ingredientes
- 4 lrg Lemons, (preferably thin-skinned), scrubbed (about 6 ounces each)
- 2/3 c. Kosher salt
- 1 c. Fresh lemon juice, (from about 5 large lemons)
- Â Â Extra virgin olive oil
Direcciones
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-c. capacity). Add in lemon juice and cover jar with a tight-fitting glass lid or possibly plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add in oil to cover lemons and store, covered and chilled, up to 6 months.
- Makes 4 preserved lemons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 561g | |
| Calories 97 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75455mg | 3144% |
| Potassium 488mg | 14% |
| Total Carbs 32.52g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.93g | 6% |
| Protein 2.28g | 4% |
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