Preserved Lemons and Limes
(pareve)
delicious chopped and added to salads, fish and meat
dishes. Pack a whole pickled lemon or lime into a chicken
cavity before roasting.
4 – 5 lemons
2 limes
about 1/3 cup kosher salt
Cut 2 lemons and the limes lengthwise in
4 wedges leaving them intact at one end
Pack as much salt as possible inside the
lemons and limes. Use your fingers. Place in a sterilized
jar. Squeeze remaining lemons and pour enough lemon juice
over to almost cover. Partially cover and let stand at room
temperature for at least a week. Shake jar daily or until
the lemons sink in the jar with the weight of the salt. Pour
a layer of olive oil over. Leave on counter 3 weeks longer
before using.
