Salt-preserved lemons are a no-cook Greek preserve made by layering sliced lemons with plenty of salt in a jar and letting them mature in their own juices over several weeks. Distributing the salt evenly matters for the lemons to release their juice properly. Peel and all, they're added as a low-calorie seasoning to salads and fish dishes.
Layer the sliced lemons with the rock salt in a clean jar, sprinkling salt generously between each layer.
Press the lemons down firmly in the jar and pour the lemon juice over the top.
Seal the jar and let it mature at room temperature for 3 weeks, turning it upside down daily during the first week.
Once matured, store the lemons in the fridge and use them for months.
Turn the jar upside down every day during the first week to distribute the salt evenly; salt that settles at the bottom slows the maturing of the top layers.
Adding a few bay leaves to the jar gives the lemons a subtle herbal aroma.
Admin DadaGastro · verified in test kitchenİlk 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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