This is a very simple recipe for preserved lemon that I adapted from a Greek recipe. The classic Hawaiian/Chinese method is a bit more work and with our winter here, I need to make it simple with no sunshine! Here is the original recipe for Hawaiian Wet Lemon Peel.
I am using Meyer lemon, I love the flavor and this is closest to the classic Asian lemon we have in Hawai'i.
You can use the lemon everyday cooking, with chicken or fish. I don't make this often, it's very simple, I should have some on hand. It's a great ingredient! It's great with soar throat, just put a couple slices in hot water, let it steep, enjoy the lemony salty drink
Preserved Lemon & Kumquat
2-3 Meyer Lemon
1 lb Hawaiian course sea salt
In a large bowl pour boiling water over the lemon and kumquat. the purpose is to remove the "oil" from the skin.
I forgot to mention, you may have leftover salt once you used you lemon. I do keep the leftover salt in a airtight plastic container. Mr Wonderful loves using the salt in his Margarita, and I use in my cooking, especially with seafood or chicken. Store the salt in the fridge.
I usually start over with new jar and salt whenever I make a new batch!