1. Quarter lemons lengthwise and put in a noncorrosive airtight container. 2. Freeze for 8 hours. 3. Add 1 tablespoon rock/kosher salt per lemon(in this case 4 Tbsp.). 4. Store airtight at room temperature for 6 days; shake occasionally. Use as suggested in your recipes. 5. To store, chill up to 1 year sealed well (color *can* darken a bit, fine to use). I use organic lemons that are unwaxed. 6. PLEASE do not use waxed lemons! 7. When ready to use rinse well under running cold running water and remove the pulp with a sharp knife, discarding. The rind is all of a preserved lemon which is used and can be left quartered or julienned. 8. The "COOKING TIME" is "THE FREEZING AND CURING TIME.". ---------------------------------------------------------------------------
Nutrition
Ingredients
