[DRAFT]
Print
Total:
5 min
Prep:
5 min
Yield:
1 quart
Level:
Easy

Ingredients

  • 8 lemons
  • 4 tablespoons kosher salt

Directions

Wash the lemons well and pat them dry. Stand a lemon on its pointy end and cut almost all the way down through the center, leaving the pointy end intact. Make a second cut perpendicular to the first one. Repeat with 3 more lemons. Pack a tablespoon of salt into each lemon, working it into the exposed flesh, then place in a nonreactive quart jar or container with a tight-fitting lid. Place in a cool, dark place or the fridge and let sit for 2 to 3 days. Squeeze the juice from the remaining 4 lemons over the preserved lemons to cover, pressing down if necessary to make sure all lemons are covered in juice. Replace the lid on the jar and let sit in a cool, dark place or the fridge for 4 weeks, shaking the container every couple of days to distribute the juices. Copyright 2014 Cooking Channel, LLC. All rights reserved.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Traditional Cuban Mojito

Recipe courtesy of Gloria Estefan

Traditional Brazilian Chocolate Brigadeiro

Recipe courtesy of My Sweet Brigadeiro

Traditional Vanilla Souffle

Recipe courtesy of Ted Russin

Lemon Broccolini

Recipe courtesy of Ellie Krieger

Traditional Vegetable Curry

Recipe courtesy of Bal Arneson

Lemon Pie Bars

Recipe courtesy of Cheryl Day

Blueberry-Lemon Scones

Recipe courtesy of Tiffani Thiessen

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here