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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Preserved Lemons Recipe

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This recipe for Preserved Lemons, by , is from Hedi's Special Recipes 2018, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hedi Klassen


1.5 lemons for each small canning jar (wide mouth, short work the best)
sea salt- 2 t per lemon
various things such as bay leaves, cinnamon sticks, sage, thyme,
coriander seeds are optional

Sterilize jars
Wash lemons
Cut ends of lemons and save.
Cut each lemon in half.
Score each lemon to make quarters but don't cut all the way through.
Fill cracks with 1 t sea salt per half lemon
Put half into jar and muddle.
Fill jar completely. Will take 1-2 lemons depending on size of lemon.
Take the cut end and put on top layer to help hold down into the juice.

Sore in a cool, dark place and every few days muddle lemons down.
After 3 days, add more lemon juice if needed to cover.
Also add you bay leaves, etc. if you wish.
Will be ready to use in about 2 weeks.

Store in a cool dark place for up to a year. Make sure they are submerged in the liquid.

To use, scoop out and discard the flesh. Rinse the lemon rind before use.

Personal Notes:
Personal Notes:
Can serve with steak, use in baking, with green beans, in a spinach salad, with fish or in cocktails. It is more of a lemon flavor then any other lemon juice. Can use anywhere you want lemon flavor including pound cake and icing. It is a deadly secret ingredient. Often used in African and Moroccan cooking.

Salt Preserved Lemon Soda: Put some rind in a glass, add sugar or simple syrup, muddle, add ice and club soda.




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