Preserved Lemons
With 10 minutes, lemons and salt, you can make a big batch of these to enjoy for months.
Servings: 5 lemons
Ingredients
- 1 quart glass jar cleaned thoroughly
- 5 medium organic lemons scrubbed
- 1 cup kosher salt or more
Instructions
- Cut ends off lemons. Standing one lemon on end, cut in quarters lengthwise, leaving bottom section in tact. Repeat with remaining lemons.
- Scoop kosher salt in the center of a lemon and transfer to quart jar. Repeat with remaining lemons, pressing each in with the back of a spoon. Cover and let stand in a cool, dark place at room temperature overnight. The next day, press lemons down again with the back of a spoon and top with additional kosher salt to cover.
- Transfer to refrigerator for one month, pressing down lemons occasionally to keep them below the brine. After the month, keep refrigerated and use as needed for up to one year*.
Video
Notes
Refrigerator life recommendation based on this recipe and this one.
Nutrition
Calories: 31kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22637mg | Potassium: 154mg | Fiber: 3g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 57mg | Calcium: 42mg | Iron: 1mg
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