Recipe courtesy of Heidi Krahling

Five-Day Preserved Lemons

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 7 preserved lemons
Save Recipe

Ingredients

7 lemons

3 cinnamon sticks

1/8 cup coriander seeds

1/8 cup black peppercorns

10 cloves

4 to 6 bay leaves

Directions

  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Lemon Curd

Lemon Spaghetti

Lemon Drop Cocktail

Skillet-Roasted Lemon Chicken

Lemon Pound Cake

Lemon and Herb Roast Chicken and Vegetables

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Lemon Parmesan Chicken with Arugula Salad Topping