Recipe

Chicken Tandoori Recipe

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Ingredients

See part 1

Directions

Step #1 lime juice.
Step #2 The important thing in preserving lemons is to be certain they are completely covered with salted fresh lemon juice.
Step #3 With this recipe you can use the lemon juice over & over again.
Step #4 As a matter of fact, I keep a jar of used pickling juice in the kitchen, & when I have a half lemon left over, I toss it into the jar & let it marinate with the rest.
Step #5 Use only wooden utensils to remove lemons.
Step #6 Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used.
Step #7 Preserved lemons are rinsed, in any case, to rid them of their salty taste.
Step #8 Cook with both pulps & rinds.
Step #9 To make preserved lemons: Quarter the lemons from the top to within 1/2" of the bottom, Sprinkle top salt on the exposed flesh, & then reshape the fruit, just quarter them.
Step #10 Place 1 tb.
Step #11 Kosher salt on the bottom of a sterilized one-pint mason jar.
Step #12 Pack in the lemons & push them down, adding more salt, & the optional spices, between layers.
Step #13 Press the lemons down to release their juices & to make room for the remaining lemons.
Step #14 (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice -- not chemically produced lemon juice & not water.
Step #15 ) Leave some air space before sealing the jar.
Step #16 Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt & juice.
Step #17 Let ripen for 30 days.
Step #18 To use, rinse the lemons, under running water, as needed, removing and discarding the pulp, if desired -- & there is no need to put in the fridge after opening.
Step #19 Preserved lemons will keep up to a year, & the pickling juice can be used two or three times over the course of a year.
Step #20 The best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 mins & allow it to cool before squeezing.
Step #21 --.
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Chicken Tandoori Recipe

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