Preserved Lemons Two Ways
Ingredients
Traditional Preserved Lemons
-
6
lemons
lemons
-
6
tablespoons
coarse sea salt or kosher salt
-
2
sprigs
rosemary (optional)
-
1
large
red chile (optional)
-
juice of 6
lemons
lemon juice
-
to taste
none
olive oil (optional)
Preserved Lemons in Brine
-
4 to 8
lemons
lemons
-
⅔
cup
sugar
-
7
tablespoons
kosher salt
-
1
teaspoon
crushed coriander seeds
-
¼
teaspoon
ground turmeric
-
1
clove
clove
Instructions
- Sterilize a large jar by filling it with boiling water, then emptying it and allowing it to dry.
- Wash the lemons and cut a deep cross into each lemon, stuffing them with salt.
- Pack the lemons tightly into the jar and seal it, leaving it in a cool spot for at least a week.
- After a week, press the lemons to release juice, then add optional rosemary and chile along with lemon juice, and cover with olive oil if desired.
- Seal the jar and refrigerate for at least four weeks, longer for better flavor.
- For the brine method, boil lemons until softened, then score them and prepare a brine with sugar, salt, coriander, turmeric, and the reserved cooking liquid.
- Pack the scored lemons into a heatproof jar and pour the brine over them, covering and chilling for at least two weeks.
Nutrition Facts (estimated)
Servings
8
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
2000mg
Cholesterol
0mg
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