Preserved Lemons are used in many Moroccan, Italian and Indian recipes.  It is very easy to do but does take about three weeks before they are ready to use.

Ingredients

8-10 lemons scrubbed very cleanPreserved Lemons
1/2 cup kosher salt, or sea salt more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar

Method

Place 2 Tbsp of salt in the bottom of a sterilized jar

Prepare the lemons by cutting off any protruding stems and cut 1/4 inch off the tip of each lemon.

Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Sprinkle salt generously all over the insides and outsides of the lemons

Pack the lemons tightly in the jar squashing them down so the the  lemon juice rises to the top of the jar filling up the jar with lemons, make sure the top is covered with lemon juice. ç

Add more fresh squeezed lemon juice if necessary

Add a couple tablespoons of salt

Seal the jar and let sit at room temperature for a couple days. Turnibng the jar upside down ocassionally.

Place in the fridge,  again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.

To use, remove a lemon from the jar and rinse thoroughly in water to remove salt and remove the seeds.

They will keep for up to 6 months in the fridge

 

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{November 30, 2011} {Tags: , , , }