This easy preserved lemon recipe is a great addition to chicken, fish, sauces, and many ethnic and middle eastern dishes. With preserved lemons, you can eat the entire lemon without any bitterness from the lemon rind.
Add 3 tbsp Pink Himalayan Sea Salt to a Mason JarSlice 2 organic lemons and layer them inside your Mason JarFreshly squeeze about 5 lemons and pour inside mason jar until the lemon juice is covering the top of the lemons, be sure to leave a small amount of space at the top.Close the lid and turn the jar upside down several times to mix the saltThe lemons will be preserved after about 1 week and you can leave them in your fridge for up to 6 months
I prefer the use of Pink Himalayan Sea Salt over table salt for its many health benefits. Also since we are eating the entire lemon, I prefer to use organic lemons.