Preserved Lemons
Ingredients
The lemons
The brine
Optional additions
-
to taste
bay leaves
-
to taste
peppercorns
Instructions
- Clean a 2-3 cup jar with hot soapy water and dry it.
- Slice 2 lemons into 1/8-1/4 inch thick disks.
- Salt the bottom of the jar and layer the lemon slices, salting each slice and leaving 1 inch of space at the top.
- Press down the lemon slices and squeeze juice from the remaining lemons to cover the slices.
- Weigh down the lemons under the brine and cover the jar.
- Place the jar in a cool dry place for at least 1 week, shaking periodically to ensure lemons are submerged.
- Once the lemons are translucent and tender, refrigerate them.
Nutrition Facts (estimated)
Servings
2 cups
Calories
25
Total fat
0g
Total carbohydrates
6g
Total protein
0g
Sodium
2000mg
Cholesterol
0mg
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