Recipe courtesy of Heidi Krahling
Five-Day Preserved Lemons
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- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 7 preserved lemons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 31
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 7 preserved lemons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 31
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
- Make incisions in lemon peel at 1-inch intervals, do not cut into flesh. Place lemons in heavily salted water, to cover, in stainless pot and bring to a boil. Reduce heat and simmer until peel is soft. Drain and save cooking liquid. Put blanched lemons into canning jars or ceramic containers. Cover with cooling liquid and lemon juice, if necessary. To each 2-quart (or larger) jar add cinnamon sticks, coriander seed, black peppercorns, cloves and bay leaves. Let sit for 5 days to develop flavor. Turn upside down each day to distribute spices. It is very important to cover lemons with liquid. Push them down with a spoon to release juice, then add cooking liquid or fresh lemon juice to cover if necessary.
