Chef's Level
Preserved Lemons
/ 418If you want a softer peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 5 | medium | Lemons |
Lemons
Lemons, pronounced "LEM-uhns," are bright yellow citrus fruits famous for their strong sour taste. They're a popular choice in kitchens around the world for adding extra flavor to food, drinks, and desserts.
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Packed with |
|
| 1/4 | cup | Salt » divided |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | stick | Cinnamon » crushed | ||
| 3 | whole | Cloves » crushed |
Cloves
Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications.
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Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are |
|
| 1 | large | Bay Leaf » crushed |
Bay Leaf
Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 1 Month | 30 minutes |
Directions:
1. Quarter the lemons from the top to within 1/2 inch of the bottom. Don't cut all the way through.
2. Sprinkle salt on the exposed flesh, then reshape the fruit.
3. Place 1 tablespoon of salt in the bottom of a sterilized one-pint mason jar.
4. Pack in the lemons and push them down, adding more salt.
5. Add cinnamon, cloves and the bay leaf.
6. Press the lemons down to release their juices.
7. If the juice released from the squashed fruit does not cover the lemons, add fresh squeezed lemon juice.
8. Leave 1/4 inch of air space before sealing the jar.
9. Let the lemons age in a warm place for 30 days.
10. Shake the jar each day to distribute the salt, spices and juice.
11. To use: Rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired.
12. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of that year for salads or other recipes.
Submitted by Alice J. | April 4th, 2024 See all of Alice J.'s Recipes.
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Tested and True
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| @Alice J. | April 4th, 2024 |
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If you want a softer peel, soak the lemons in lukewarm water for 3 days, changing the water daily. I gave it a 5 |