Preserved Lemons

Photo by Photography: Randy Mayor

Ingredients

½ teaspoon saffron threads, crushed
¼ cup fresh lemon juice
1 tablespoon kosher salt
2 cups thinly sliced lemon (about 3 lemons)
1 tablespoon olive oil

Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-cup glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days. After 3 days, press the lemon slices down with a s...

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Comments

Variations on Preserved Lemons

- 6 to 8 lemons (organic, if possible), well washed
- 1/4 to 1/3 cup coarse sea salt or kosher salt
Preserved Lemons
- 4 black peppercorns
- Shallow bowl
- 1/4 cup salt
- Sterile 1-pint mason jar
- 1 cinnamon stick
- 6 coriander seeds
- 3 cloves
- 1 bay leaf
- lemon juice
- 5 lemons
Preserved Lemons
- 1 cup(s) salt, preferably kosher, canning or sea salt
- lemons, preferably organic
Preserved Lemons
- Fresh lemon juice
- 1 teaspoon whole pink peppercorns
- 3/4 cup kosher salt
- 5 to 6 organic lemons, cut into wedges