*  Exported from  MasterCook  *
 
                              PRESERVED LEMONS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       ea           Lemons
      1/4   c            Salt, more if desired
    1       ea           Cinnamon stick
    3       ea           Cloves
                         Coriander seeds, 5 to 6
                         Black peppercorns, 3 to 4
    1       ea           Bay leaf
                         Freshly squeezed lemon juice
 
   If you wish to soften the peel, soak the lemons in
   lukewarm water for 3 days, changing the water daily.
   Quarter the lemons from the top to within 1/2 of the
   bottom, sprinkle salt on the exposed flesh, then
   reshape the fruit. Place 1 tb. salt on the bottom of a
   sterilized one-pint mason jar. Pack in the lemons and
   push them down, adding more salt, and the optional
   spices, between layers.  Press the lemons down to
   release their juices and to make room for the
   remaining lemons.  (If the juice released from the
   squashed fruit does not cover them, add freshly
   squeezed lemon juice - not chemically produced lemon
   juice and not water.*) Leave some air space before
   sealing the jar. Let the lemons ripen in a warm place,
   shaking the jar each day to distribute the salt and
   juice.  Let ripen for 30 days. To use, rinse the
   lemons, as needed, under running water, removing and
   discarding the pulp, if desired - and there is no need
   to refrigerate after opening.  Preserved lemons will
   keep up to a year, and the pickling juice can be used
   two or three times over the course of a year.
  
 
 
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