Preserved Lemons

From The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley

Cookbook

Author(s): Dolores Cakebread, Jack Cakebread

Page 192

Course: Condiments

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↑ Cooked ↕

kateq

9 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

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.

Report