Making dried salted lemons instead of preserved lemons
Mayers Lemons are sale. I usually make a jar of preserved lemons, they get slimy after a few months. Could I slice and boil in salt water, and then dehydrate them and pack in dry salt for longer shelf life?
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Alternatively, salt pack thin slices of lemon with coarse sea salt.
I've purchased dried lemons at middle eastern stores and they always taste a bit, well like fake cool aide products.
I may try both and see which works---I was thinking using 'candied' lemon slices as a starting recipe..but with salt instead instead of sugar.