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Preserved Lemons

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Poke holes with a sharp knife all around the middle of the lemons. | 2. In a 1-quart (1 liter) jar, layer lemons alternately with salt to fill jar. | 3. Seal jar with airtight lid. | 4. By the following day, the mixture should have produced enough liquid to cover the lemons. | 5. If not, add additional salt. | 6. DO NOT ADD WATER. | 7. Let sit in cool, dry place for 2 weeks. | 8. After 2 weeks lemons are ready to use. | 9. Refrigerate at this point to store lemons up to 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 4 - - - -
    salt 2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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