Preserved Lemons in Salt

Use organic lemons! “Great for everything”- Davide You can make a purée for a vinaigrette. Peel off the skin and use for a seasoning Enzymatic breakdown.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut from top to 3/4 deep, twice, so that the salt can enter.

Step 2

Put coarse sea salt inside the lemon so that the surface is covered.

Step 3

Put in jar

Step 4

Press so that the juices start to come out.

Step 5

Top with a shit ton of salt.

Step 6

Make sure that the salt enters all of the holes in the jar.

Step 7

Put a lid on top and leave for two weeks. Then you can put in fridge. Shelf life is super long.

Step 8

Optional: You can dehydrate them until they turn black. Then blitz it into a powder and it’s delicious.