Homemade Preserved Lemon Tips?
I am thinking of tackling preserved lemons! I have the brief 'recipe' from Deborah Madison's The New Vegetarian Cooking for Everyone which is really a paragraph with no measurements. Any tips, tricks, or recipes for me to follow? Thanks!
Recommended by Food52
You need not fill a huge jar either. I just made a batch in a 1/4 liter Weck cylindrical jar. It perfectly holds 2 lemons, and that amount will last me quite a while, as you barely use a quarter of a lemon in most recipes.