Preserved Lemons With Cardamom And Bay Leaves Recipe

How to make it

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• Cut 3 lemons in quarters lengthwise, leaving them attached at one end. Rub the flesh with a little salt.
• Juice remaining lemons and set juice aside.
• Place 1T salt in botton of a clean 1-quart glass jar with a tight fitting lid.
• Place lemons in the jar altermately with the remainin salt, cardamom pods and bay leaves, pressing the lemons to fit them snugly in the jar.
• Pour enough lemon juice to cover the lemons. I
• I add as much of the juices lemom peels to the jar that will fit.
• Put the lid on and refrigerate, shaking the jar daily for 2-4 weeks before using.
• Preserved lemons, covered entirely with juice, and sealed tightly, will keep for several months in the refrigerator.
• These lemons are wonderful! Rinse and remove the meat of the lemon before using. You are using the rind and not the meat of the lemon.
• Thinly slice the lemon peel and saute with fresh garlic and basil and toss with pasta(add a little pasta water).
• Marinate chicken or fish with lemon peel, garlic and shallots for 15 minutes before grilling or pan frying.
• Saute fresh garlic, marinated artichoke hearts and lemon peel in olive oil for about 10 minutes. Add to steamed spinach or aspargus.
• Use thin slices of lemon peel in your fresh salad.
• Use 2T of preserved lemon juice in your salad dressing. Mix with olive oil and Penzeys Spices Tuscan Sunset Seasoning.