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Lemons Broiled in Brine and Preserved in Oil

I am especially fond of this quick unorthodox method, which gives delicious results in four days.

Ingredients

4 lemons
4 tablespoons salt
Sunflower or light vegetable oil

Preparation

  1. Step 1

    With a sharp knife, make 8 superficial, not deep, incisions into the skin from one end of the lemon to the other. Put the lemons in a large pan with salted water (4 tablespoons salt for 4 lemons) to cover. Put a smaller lid on top of them to weigh them down since they float, and boil for about 25 minutes, or until the peel is very soft, then drain.

    Step 2

    When cool enough to handle, scoop out the flesh, pack the skins in a glass jar and cover with sunflower or light vegetable oil.

Arabesque
TagsCondimentMiddle EasternLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasySimmerCookbooks
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