![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2002\/10\/preserved-lemons-683x1024.png\")
1 T. kosher salt\n1\/2 tsp. saffron threads, crushed
\n2 C. thinly sliced lemon (about 3 lemons)
\n1\/4 C. fresh lemon juice
\n1 T. olive oil<\/p>\n
1 T. kosher salt
\n1\/2 tsp. saffron threads, crushed
\n2 C. thinly sliced lemon (about 3 lemons)
\n1\/4 C. fresh lemon juice
\n1 T. olive oil<\/p>\n
Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-C. glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days. After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard C., or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container. Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.<\/p>\n
Yield: 1 C.
\nServing size: 1 T.
\nCalories: 11<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. kosher salt 1\/2 tsp. saffron threads, crushed 2 C. thinly sliced lemon (about 3 lemons) 1\/4 C. fresh lemon juice 1 T. olive oil Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-C. glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days. After 3 days, press the lemon slices down with a spoon. Pour…<\/p>\n