Preserved Lemons
Ingredients
The lemons
The salt
-
½ – 1
cup
fine sea salt or Kosher salt
The liquid
-
Fresh
lemon juice
lemon juice
The container
The weight
-
1
small
fermentation weight or small plastic zip-top bag
Instructions
- Wash and dry the lemons.
- Trim ¼ inch from each end of 4 lemons and reserve the other 2.
- Cut each lemon in half and then into quarters, stopping before cutting all the way through.
- Remove the seeds from the lemons.
- Sprinkle ½ cup salt over the lemons and rub it into their surfaces.
- Transfer the salted lemons and any remaining salt into a clean jar.
- Press the lemons firmly into the jar to release juice and create a brine.
- Sprinkle 2 tablespoons of salt over the lemons and add lemon juice to submerge them.
- Add a weight to keep the lemons submerged.
- Loosely cover the jar and let it sit at room temperature for 21 days.
- Check periodically to ensure lemons remain submerged.
- After 21 days, screw a lid onto the jar and refrigerate.
Nutrition Facts (estimated)
Servings
About 1 pint
Calories
5
Total fat
0g
Total carbohydrates
1g
Total protein
0g
Sodium
200mg
Cholesterol
0mg
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