Preserved Lemons
Recipe Center

Preserved Lemons
Preserved Lemons
12 lemons scrubbed
1 cups sea salt
3 to 4 cups lemon juice
Olive oil

Prep: 20 minutes, Stand: 1 week to 4 months

1. Cut lemons crosswise from the tip to the stem end without cutting all the way through. Toss in sea salt, pressing salt into cuts.

2. Place about a tbsp. of salt into large sterilized jars and pack with lemons; fill with lemon juice, making sure that lemons are completely covered and add another tbsp. salt. Seal tightly with sterilized non-metal lids. (Or place a layer of plastic wrap between jar and lid.)

3. Refrigerate for 1 week, turning jars daily.

4. Add a small layer of olive oil to each jar; seal tightly and refrigerate for up to 4 months. Lemons are ready when rinds are soft.

NOTE: For smaller jars, lemons may be cut into wedges.

Using Preserved Lemons:
Rinse the preserved lemons to remove excess salt. Traditionally the flesh is discarded and the peel is finely chopped, You can also slice the lemons thinly and simmer in soups and stews. Add to olive oil and vinegar for a lemon vinaigrette. Add to butter, fresh herbs and garlic to sauté chicken or use as a drizzle for fish. Try a twist of preserved lemon rind in a martini.