Preserved Lemons
Preserved lemons are a staple ingredient in many Mediterranean and Middle Eastern dishes, adding a burst of vibrant citrus flavor to salads, tagines, and sauces. This simple recipe transforms thin-skinned lemons into a tangy and salty condiment that enhances the taste of any dish. Easy to make and versatile in its use, these preserved lemons will become a flavorful addition to your culinary repertoire.
— Constant Cookbook
Ingredients
- 1 cup kosher salt
- 6 thin-skinned lemons, well scrubbed
- and quartered
- 1 cup fresh lemon juice, plus more as needed
Instructions
- Place the salt in a shallow bowl. Coat each lemon quarter with salt and place in a 1-quart canning jar. You may need to gently force the last few wedges into the jar. Add the remaining salt along with the 1 cup lemon juice. If there are any air bubbles visible, cover the jar and shake it a little to eliminate them. Uncover the jar and add enough lemon juice to reach the lip of the jar. Store on your countertop for 1 day. Uncover the jar and add more lemon juice, if needed, to completely cover the lemons, then cover again. Store on your countertop for 6 more days, shaking the jar at least once a day. The lemons are ready to use.
- Store the jar in the refrigerator for up to 2 months. Makes 6 preserved lemons.
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