Subj : 10/23 Nat Canning Day - 4
To   : All
From : Dave Drum
Date : Fri Oct 21 2022 17:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Preserved Lemons
 Categories: Five, Citrus, Herbs
      Yield: 1 Jar
 
      9    Organic lemons (Meyer if
           - available)
           Salt
      1 ts (heaping) black peppercorns
      2    Turkish bay leaves
 
  Scrub 3 to 5 lemons, enough to fit snugly in a medium
  jar with a tight-fitting lid (have 2 to 4 more ready on
  the side). Slice each lemon from the top to within 1/2"
  of the bottom, almost cutting them into quarters but
  leaving them attached at one end. Rub salt over the cut
  surfaces, then reshape the fruit. Cover the bottom of
  the jar with more salt. Fit all the cut lemons in,
  breaking them apart if necessary. Sprinkle salt on each
  layer.
  
  Press the lemons down to release their juices. Add to
  the jar the peppercorns and bay leaves, then squeeze the
  additional lemons into the jar until juice covers
  everything.
  
  Close the jar and let ripen at cool room temperature,
  shaking the jar every day for 3 to 4 weeks, or until the
  rinds are tender to the bite. Then store it in the
  refrigerator.
  
  To use, remove a piece of lemon and rinse it. (Add more
  fresh lemons to the brine as you use them up.) The
  minced rind is added at the very end of cooking or used
  raw; the pulp can be added to a simmering pot.
  
  By Julia Moskin
  
  Featured in: D.I.Y. Cooking Handbook.
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Beer is the recommended wine pairing with roo... because of the hops.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.