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Preserved Lemons
Description
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
Ingredients
Instructions
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To sterilize a glass jar, simply fill it up with boiling water, then empty it. Allow the jar to dry naturally.
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Thoroughly scrub and wash your lemons, then cut off the ends and bottoms and quarter them.
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Salt each quartered lemon, and pour the remainder of the salt into the bottom of the jar.
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Place the lemons in the jar tightly, leaving as little space between them as possible.
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Add lemon juice and water as needed to fully submerge the lemons.
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Seal the jar, and leave the contents at room temperature away from direct sunlight for a week or longer.
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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!
lemon, preservation
User Reviews
Preserved lemons are underrated–they add a salty burst of citrusy flavor to a wide variety of dishes! Try not to use too much in any given dish, as the flavor can be very powerful!