QUICKEST PRESERVED LEMONS
3 lemons, washed and scrubbed
3 tablespoons kosher salt
3 tablespoons white vinegar
3 cups spring water
Make a slit in each lemon halfway through the middle and stuff each with 1 tablespoon salt. Place lemons in a sterilized wide-mouthed pint jar. Add vinegar and water, leaving 1 inch at the top. Close.
Place jar in large pot filled with enough water to reach neck of the jar. Bring water in the pot and water in the jar to boil; reduce heat and simmer 30 minutes.
Remove bottle from water, dry, cool and use lemons immediately.
Makes 3
Source: The Foods of Israel Today by Joan Nathan
3 lemons, washed and scrubbed
3 tablespoons kosher salt
3 tablespoons white vinegar
3 cups spring water
Make a slit in each lemon halfway through the middle and stuff each with 1 tablespoon salt. Place lemons in a sterilized wide-mouthed pint jar. Add vinegar and water, leaving 1 inch at the top. Close.
Place jar in large pot filled with enough water to reach neck of the jar. Bring water in the pot and water in the jar to boil; reduce heat and simmer 30 minutes.
Remove bottle from water, dry, cool and use lemons immediately.
Makes 3
Source: The Foods of Israel Today by Joan Nathan
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