We're making Preserved Lemons at todays Cook a Book program at 11am on Facebook! If you’re one of those people who’s always been able to eat lemons straight - you’ll love this recipe. And if you’re one of those people who can’t even imagine, well, we still think you’ll like this recipe!
Who wouldn’t love to jazz up their next roast chicken with these sunny slices? Or make Fettuccine with Preserved Lemon and Roasted Garlic for dinner? Or just have a jar of tangy salty goodness on hand for whenever a dish needs a little kick?
Gather organic/unsprayed lemons (3 pounds), salt, cardamom pods, bay leaves, and lemon juice and follow along as we preserve from Alana Chernila’s The Homemade Kitchen.
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