Waylon talks with Peggy Markel, Slow Food Chef and Bestie, and takes a virtual tour through Peggy’s various culinary adventures in Italy, Spain, Morocco and India.
For one jar of preserved lemons:
(canning jar with plastic or rubber lid covering is best)
5-6 small organic or Meyer lemons
Sea salt (enough for stuffing a few T into each quartered lemon)
Cut the lemon from top to bottom in quarters, but not all the way through. Basically a cross at the top, all the way down, but not through. Stuff each quadrant with approx. 1 tablespoon of salt.
Put 5-6 lemons (however many will fit) into the jar and seal jar tightly.
Leave lemons on the kitchen counter for 3 weeks. Turn them upside down, then right side up every day. Can keep for up to one year in pantry or refrigerator.After opening the jar, use a wooden spoon to scoop them out. (Avoid metal.)
Bonus Video—In December, Waylon and Peggy made a Vegan Holiday Dessert:
Peggy’s Latest on elephant journal:
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Editor: Rachel Nussbaum
Photos: Peggy Markel