Preserved Lemons

1. 1

   Scrub thin skinned unblemished lemons and dry well.

2. 2

   Cut each into 8 wedges.

3. 3

   Toss with a generous amount of salt and Packing tightly in sterilized glass 1/2-pint jars with a glass or plastic-coated lid.

4. 4

   Pour in Fresh lemon juice to make sure the lemons are well covered.

5. 5

   The first week rotate jars shaking jar each day to distribute salt and juice.

6. 6

   Then place in a dark spot for 2 weeks before using.

7. 7

   To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, and excess salt if desired.

8. 8

   Add to Mediterranean salads, sliced lemons to chicken, lamb or fish 1/2 way through cooking, add coarsely minced lemon to rice water, couscous, or any grain water before adding the grains.

9. 9

   There is no need to refrigerate after opening.

10. 10

    Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

* Per serving · 4 servings · Values may vary.

No additional tips available.