Preserved Lemons
photo by Artandkitchen
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
2 jars
- Serves:
- 32
ingredients
- 8 lemons, small
- 1 cup lemon juice, about 6 lemons
- cold water
- 1⁄2 cup kosher salt, plus
- 2 tablespoons kosher salt
directions
- Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.
- Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
- Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
- Add 1/2 cup lemon jice to each jar and enough cold water to cover.
- Add 1 tablespoon of remaining salt to each jar.
- Cover and shake gently.
- Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.
- To use, remove lemons from brine, romove seeds, and rinse.
- Chop or cut into thin strips.
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Reviews
-
Thanks Bonnie for the recipe. I got from friends in Greece a lot of very small lemons. I found this the best way to preserve them. I prepared 2 jars, each one with 16 lemons!<br/>I added one bay leaf in each pot and I used pure lemon juice (no water) as I had a lot.<br/>After one month I tried them for Maroccan chicken with olives and preserved lemons.<br/>Delicious, super easy and highly recommended!
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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