I'm making my first batch of preserved lemons and I think I used the wrong kind of salt.
I bought coarse kosher salt because all the pictures I saw used coarse salt, but now I'm seeing that they were using sea salt. BUT a lot of recipes also call for any old salt? But I bought the coarse kosher vs. regular kosher, idk if that makes a difference?
I really don't want to wait the three weeks and find they're inedible, you know?
Thanks for any guidance!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)