Pickles and preserves
Salt-preserved lemons are a no-cook Greek-style preserve made by layering sliced lemons and plenty of salt in a jar and leaving them to cure in their own juice for several weeks. Distributing the salt evenly is important so the lemons release their juice. Use the low-calorie seasoning, peel and all, in salads and fish dishes.
Layer the sliced lemons and rock salt in a clean jar, sprinkling plenty of salt over each layer.
Press the lemons down firmly in the jar and add the lemon juice.
Close the jar and let the lemons cure at room temperature for 3 weeks, turning the jar upside down every day during the first week.
Transfer the cured lemons to the refrigerator; they can be used for months.
Turn the jar upside down every day during the first week so the salt distributes evenly; salt settling at the bottom can slow the curing of the top layers.
İlk hafta her gün kavanozu ters çevirdim, tam 3 hafta sonunda limonlar mükemmel bir şekilde olgunlaşmış ve tuzu eşit dağılmıştı, sonuçtan gerçekten çok memnun kaldım.
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