Try Chuck Hughes' simple preserved lemons recipe: a refreshing condiment that has a mixture of bracing tartness taste as well as a mellow flavor of lemons preserved in salt, peppercorns and kefir limes.
8 lemons
3 cup coarse salt (750 ml)
1 ½ cup lemon juice (375 ml)
1 Tbsp peppercorns (15 ml)
4 fresh kefir lime leaves
1. Wash the lemons very well. Slice each lemon lengthwise into quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized clean jar. Add salt, lemon juice, peppercorns, and kefir lime leaves and mix well. Add more lemon juice if necessary to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using as needed.
See more: Side, Fruit, Vegetables, Vegetarian, Summer, No-Cook
https://www.foodnetwork.ca/recipe/preserved-lemons/11940/
