Quick Preserved Lemons
- Yield: 1 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 34
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 270
- Total: 8 days
- Active: 15 min
Ingredients
4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
40 grams kosher salt
Directions
Special equipment:
16-ounce canning jar- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
Cook’s Note
Expect peak flavor and texture after about a month. As long as they're kept refrigerated, preserved lemons should keep indefinitely.