This summer I’m using two methods to preserve lemons. One involves boiling the lemon pieces and then preserving them in oil, which is a great way to use your lemon rinds instead of discarding them. You can keep them in the fridge and add slivers of lemon to all your dishes, as I’m doing today with a pan of roasted veggies.
The other method takes longer and doesn’t involve oil. Click here for the procedure.
Preserved lemons in oil
Rinds from 6-8 lemons, sliced
6 tablespoons vegetable or olive oil
4 tablespoons sea salt
1) Place the sliced rinds in a pot filled with enough water to cover. Bring to a boil and then lower the heat slightly.
2) Cook until soft, about 30 minutes.
3) Drain the cooked and softened rinds and let them cool.
4) Put the cooled rinds back into the pot and add the oil and salt. Toss to coat.
5) Transfer the rinds to a jar and store n the fridge.