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Sunday, July 23, 2017

Preserved Lemons


Have made these many times but the recipe wasn't on the blog when I needed it last night! Sweet BBQ and pluot jam and preserved lemon making party at Nicole and Jono's. From the New Book of Middle Eastern Food by Claudia Roden. The ratio is 5T salt to 1lb lemons. Stuff them into a jar and let them go for 4 days, after that add more lemon juice to cover. Can eat after a month.

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