It seemed so simple. To make preserved lemons, all I had to do was quarter a bunch of lemons, treat them liberally with salt, toss them in a jar, add some lemon juice, close it up, and let ‘er rip. But now that the lemons have been preserving for a week, I have some major …
Continue reading “JOURNEY OF THE PRESERVED LEMONS: Chapter 2 — Future Home of BOTULISM?”