Preserved Lemon

Bahan-bahan

Preserved Lemon

Rinse 8 lemons; quarter lengthwise into wedges and put i a large bowl. Stir in 1 1/2 c

kosher salt. With a potato masher or wooden spoon, press fruit to extract some juice.

Transfer mixture to a wide-mouthed 1 to 1-1/2 quart jar. Push a fresh rosemary sprig

into jar, if desired. Press fruit to immerse in juice. Seal jar and store in refrigerator at

least 2 weeks or up to 6 months. In the first few days, press down occasionally to

submerse in liquid.