Preserved Lemons

Page 192

| Course Type: Condiments

(1 review)

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Recipe Reviews

Simple and straightforward. I scaled the recipe to make a one quart jar-ful which ended up meaning three fat lemons and the juice of three or four more. (I harvested all the rind before juicing--grated rind for muffins, etc). I skipped the chile. The jar now lives in the fridge.

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