Preserved Lemons with Rosemary
Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.
Prep: 10 minutes
Cook: 10 minutes
Chill: 3 days
1/2 cup kosher salt
1 teaspoon dried crushed red pepper
4 sprigs fresh rosemary
1 cup fresh lemon juice
1) Bring a large saucepan to a boil, add lemons. Boil for 5 minutes; drain. Run lemons under cold water until cool enough to handle.
2) Cut lemons into wedges, discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year. Makes 1 quart.