Quick-Cured Lemons
- Level: Easy
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 326
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 31
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 213
- Total: 3 days
- Active: 10 min
Ingredients
1 1/2 cups kosher salt
1 1/2 cups sugar
6 thyme sprigs
5 cloves garlic, crushed with the back of a knife
6 lemons, blanched briefly in boiling water to remove wax then sliced 1/4 in. thick
1 cup extra-virgin olive oil, preferably Spanish
1 dried ancho chile pepper
Directions
- Combine the salt, sugar, thyme and garlic in a large mixing bowl.In a shallow baking dish, layer the sliced lemons and curing mix. Repeat until all the lemons are covered. Cover and refrigerate for 3 days. After 3 days, remove from the refrigerator, rinse the lemons under cold running water, and place in a clean canning jar with the olive oil and dried ancho chile. The lemons will keep in the refrigerator for up to 1 month.