Monday, January 28, 2013
Save It For Every Day
I was making a caesar salad the other day and realized there were no preserved lemons in house. Oh boy. Think quick... ... ... these things can take 3 months to fully cure, which is the exact opposite of quick.
So I zested a few lemons.
I put the zest in a jar.
I juiced those same lemons and strained the juice into the jar.
Himalayan salt was added in a generous amount, to that very jar.
The lid was placed on the jar.
The counter held the jar. For 24 hours.
Hold on a second. Did I just make preserved lemon zest in 24 hours?! Yesssss.
Well well, if this isn't a food-altering moment... (yes, pun intended).
Put them in the fridge after 24 hours. They will stay nice and bright.
Put these zests on everything. They make everything better, every day.