Preserved Lemons
The preserved lemon peels can be finely chopped or sliced into thin strips to give a burst of flavor to meat dishes, stews, roasted vegetables, any pasta sauce or vinaigrettes. They’re also surprisingly delicious in baked goods!
Prep time: 10 min
Total time: 3 weeks
Yield: 1 large jar
Instructions
7 steps1
To sterilize a glass jar, simply fill it up with boiling water, then empty it. Allow the jar to dry naturally.
2
Thoroughly scrub and wash your lemons, then cut off the ends and bottoms and quarter them.
3
Salt each quartered lemon, and pour the remainder of the salt into the bottom of the jar.
4
Place the lemons in the jar tightly, leaving as little space between them as possible.
5
Add lemon juice and water as needed to fully submerge the lemons.
6
Seal the jar, and leave the contents at room temperature away from direct sunlight for a week or longer.
7
After that, put the jar of lemons in the refrigerator for a minimum of 3 weeks, until the rinds of the lemons soften. They’ll taste better and better with time!
