Ingredients Edit

Directions Edit

  1. Stir together preserved lemon, garlic, olive oil and mint in mixing bowl.
  2. Add spearmint, parsley leaves and cucumber to bowl, season generously with black pepper and toss well.
  3. Serve salad chilled or at room temperature.
  4. Preserved lemons
  5. Wash and quarter lemons.
  6. Using tip of paring knife, remove any visible seeds.
  7. Sprinkle 2 tablespoons salt in 1-quart, wide-mouth canning jar.
  8. Drop 4 lemon quarters in jar, and sprinkle with another 2 tablespoons salt.
  9. Continue to layer lemons and salt in jar.
  10. Pour in enough lemon juice to fill jar.
  11. Screw on lid, shake and, if necessary, top off jar with more lemon juice.
  12. Leave jar at room temperature for about 6 to 8 days, shaking it daily, or until peel softens and pith turns from white to pale yellow throughout.

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