The Amish Cook from Oasis Newsfeatures

4-5 carrots (shredded)                       1/2 cup blk raisins      

1 tsp ginger                                      2 tbsp lemon juice

2 tbsp honey                                    2 tbsp olive oil

combine everything and mix well.

 

***preserved lemons are used for chicken and meat dishes. they are very strong 1-2 wedge is enough for a whole dish. I will later put on a recipe for the lemons with chicken.

3-4 lemons         salt (the whole can)           wide mouth jar

cut each lemons into quarters leaving the bottom intact. hold a lemon in one hand and fill it with salt, make sure you fill both cuts. squish it down into a jar. continue with all the lemons. try to fit as many lemons in as you can you really have to force them down. cover the jar top with wax paper, then close with lid.  they usually take about 30 days to be ready, but you can leave them in the sun and the will take about 7-10 days. the lemons will get soft and the jar will fill up with an oily juice. shake it from time to time. when you want to use them you will only need 1-2 wedges for an entire chicken