Preserved Lemons
- Level: Easy
- Yield: 10 preserved lemons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 33
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 189
- Total: 28 days 15 min (includes preserving time)
- Active: 15 min
Ingredients
13 to 14 lemons (see Cook's Note)
2 tablespoons granulated sugar
Kosher salt
2 sprigs fresh oregano, optional
Directions
Special equipment:
a sterilized quart glass jar with a tight lid- Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
- Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
- Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
- Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
Cook’s Note
Since the rinds of the lemons will be eaten, make sure the fruit is scrubbed very clean before preserving. If available, use organic lemons for this recipe.