Chef Donís Kitchen Recipe File  
RECIPE NAME: Preserved Lemons Original Date:
DIRECTORY: Procedures 5/21/96
    Revision Date:


20 cups



lemons 20 each    
salt mix 3:1 3 1/3 cups    
bay leaves 6 each    
peppercorns, black, whole 1 TBSP    
lemon juice, fresh 10 cups    

Cut lemons into eight wedges.

Toss with salt mix, bay leaves and peppercorns.

Place lemons and seasonings into a glass jar or cambro container and add lemon juice.

Let sit at room temperature for seven days, shake jar daily to distribute the salt and juice.

To store, weigh down lemon wedges with a plate to keep them submerged, place in walk in and keep refrigerated for up to 6 months.

If a white lacy growth appears, do no worry, it is harmless