Preserved Lemons Recipe

This preserved lemons recipe makes a quart of the fruit. Read on now.

Ingredients

  • 7-9 lemons
  • 1/4-1/2 cup kosher salt

Directions

  1. Add 2 tablespoons of salt in a sterilized quart canning jar. Cut the stems and tips off the lemons. Turnt he lemons up on one end and slice into quarters, stopping about 1/2" from the bottom of the lemon, so that the lemon is sectioned but still in one piece. Sprinkle 1 tablespoon of salt into the center of each lemon.
  2. Press the lemons into the jar, squishing to extract the juice as you go, pressing down on the bottom lemons from above each time a new lemon is added. Continue packing until the jar is packed full. The juice should cover the top of the lemons. Add extra lemon juice if necessary, and then top with a few tablespoons of salt.
  3. Cover the jar and place in the refrigerator. Agitate it and turn it occasionally so that the juice is getting distributed between all parts of the lemon. Allow it to rest, sealed, for three weeks before using.
  4. To use, rinse a lemon thoroughly and remove the flesh. Chop the rind and add to dishes that call for preserved lemons.  Store in the refrigerator and use within 5-6 months.
Lemons to Be Preserved

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Rating: 4.1 / 5.0 (12 Votes)

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Notes

Keep lemons on hand for extra juicing.

Recommended Equipment

Published:
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Cooking Method:
Preserving
Tags:
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Related Recipes:
Family Meals and Snack Recipes, Lemon Recipes, Preserving Recipes
Recipe Yields:
1 quart
Prep Time:
Total Time:
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Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 10

Amount Per Serving
Calories 12

% Daily Value*
0%
Sodium 1mg
1%
Total Carbohydrate 4g
1%
  Dietary Fiber 1g
  Sugars 1g
0%
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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