Making your own preserved lemons is way easy - you only need lemons, salt and clean jars.
I'm trying to increase my salt intake as we don't eat much processed food my salt intake is low (personally I usually don't like adding it to my food). The learning I've been doing on salt is we need 1 1/2 teaspoons per day. But not just any salt - salt that is the most colourful is full with more minerals and nutrients our bodies need.. When at supermarket faced with what to buy - don't just look for sea salt (as all salt comes from the sea) - look for anything not white. Celtic Sea Salt has a brownish sand colour. Himalayan pink salt (as in picture above) has a rose pink colour and is loaded with over 84 minerals and trace elements including Calcium, Magnesium,.Zinc, Silica, Potassium, Selenium and Iodine.
Cut the lemons through the centre twice but not all the way through and then add 2 generous teaspoons of salt. Pack into clean sterlized jar.
Top with lemon juice - Juice of two lemons was used for this jar as you will find the salt brings out the juice.
The hardest part is waiting 6 weeks for the lemons to really preserve. But you can fondle the jar by turning it upside down a few times while you wait. Once opened keep in fridge.
Abbey cooked tea last night for me so I could just keep studying - I did get to stop and play with kitties - Amber Shiloh and Symba, they need a photo shoot - will try today!.
Abbey cooked Spiced Chicken on melting onions with preserved lemons. I'm kicking myself that I didn't get a photo. It was sooo yum.
The recipe is on page 167 from the book Crazy Water Pickled Lemons. Highly recommend.