Lemon Preserve

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Lemon Preserve Recipe

pickled-lemons

By Monish Gujral Published: April 8, 2020

    Ingredients

    Instructions

    1. Pat dry the mason jar to store the lemons.
    2. Clean and rinse the lemons and pat dry.
    3. Cut an X in the lemons and don't cut all the way through.
    4. Gently open he lemon and put 1/2 tbsp of rock salt.
    5. Using a pestle or a wooden spoon pack the lemon tightly into the jar.
    6. Once the lemons are in the jar add and additional 1 tbsp of salt.
    7. Use a pestle to press the lemons and extract as much juice as possible. Add additional lemon juice if the lemons are not submerged in their own juice.
    8. Seal the jar and store it in a cool dry place for a week. Give them a shake every once in a while.
    9. After one week refrigerate, they are now ready for use. You can store them upto 6 months.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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