Drying - Preserved Lemons
Another batch of preserved lemons ready to be dried and stored.
That's what we do with our friends' crop of lemons every year. Cut them into quarters, pack in salt, and top up with water. Leave for 1 to 2 months or until the lemons darken in colour and the peel is soft. Remove remaing flesh. Rinse off excess salt. Dry. Store in a cool dry place for up to a year.
recipes:
- www.elise.com/recipes/archives/001815how_to_make_preserve...
- www.seasonalchef.com/recipe29.htm
- homecooking.about.com/od/condimentrecipes/r/blcon17.htm from Couscous and Other Good Food from Morocco by Paula Wolfert (Harper Collins)