- Level: Easy
- Level: Easy
Ingredients
Directions
- Slice lemons 1/8-inch thick. Layer half the lemon slices and shallots in a pan. Sprinkle with 1/4 cup salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons.;
Looking for Something Else?
Related Pages
- Salted Preserved Lemons Recipe
- Moroccan Lamb Stew with Preserved Lemons Recipe
- Chicken Tagine with Olives and Preserved Lemons...
- Moroccan Chicken with Preserved Lemons Recipe
- Preserved Lemons Recipe
- Sugar and Salt Pork with Roasted Sweet Potatoes...
- Roasted Squab Stuffed with Shiitakes and...
- Moroccan Brisket with Olives, Tomatoes, Onions,...
- Five-Day Preserved Lemons Recipe