Preserved lemons




4 lemons
8 T coarse salt, such as kosher salt
1/4 C lemon juice
1 C plain salt, more as needed

Quarter lemons lengthwise, leaving them joined at one end, like a flower. Open cut end gently; stuff each lemon with 1-2 T coarse salt. Place lemons in a jar; add lemon juice and 1 C regular salt. Lemons should be nearly immersed, add more salt as needed. Cover jar with tight-fitting lid. Place in bright window for three days. After three days, turn jar over and place in refrigerator or cool storage. Let the lemons age for three weeks before using. They will keep for two or three years.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s