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

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kateq

9 years ago

★ ★ ★ ★ ★ 5/5

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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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