By Megan Grubb
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.
Updated at: Thu, 17 Aug 2023 03:58:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
20
Low
Glycemic Load
0
Low
Nutrition per serving
Calories5 kcal (0%)
Total Fat0.1 g (0%)
Carbs1.6 g (1%)
Sugars0.4 g (0%)
Protein0.2 g (0%)
Sodium387.9 mg (19%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
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.
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