Recipe: Preserved Lemons

Ingredients

Preheat the oven to 200 degrees.
Wash and pat dry the lemons, then trim both ends.
Make cuts in the lemons to create wedges while keeping them attached at the base.
Remove any seeds from the lemons.
In a large bowl, rub salt generously into the lemons.
Sanitize a 2-quart jar and pack the lemons tightly at the bottom.
Press the lemons to release their juice and remove air bubbles.
Fill the jar with lemon juice to the brim and sprinkle 2 tablespoons of salt on top.
Ensure the lemons are submerged, then tighten the lid or use a water-filled zip-top bag to keep them submerged.
Set the jar in a cool, dark place for 21 to 30 days, checking occasionally to ensure the lemons stay submerged.
Store in an airtight container in the refrigerator for up to 18 months.

Servings

32 servings (2 tbsp each)

Calories

Total fat

Total carbohydrates

Total protein

Sodium

1769mg

Cholesterol

0mg