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Preserved Lemons
Also know as lemon pickle, Preserved Lemons are a staple condiment in Indian and North African cuisine. Discover how to make Preserved Lemons through fermentation or cook to make quick Preserved Lemons.
👥 32 Servings⏱️ Prep & Cook: 3h 5m⏳ Prep: 5 min🔥 Cook: 3h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Wash and pat dry the lemons. Trim both ends from the lemons.
2
From the top of the lemon, make a slice as if you were going to cut the lemon into half, stopping right before the base. Make a cut in the other direction, also stopping before the base so the lemon wedges remain attached. Remove any seeds. Place lemons in a large bowl and add salt, generously rubbing the salt into the lemon.
3
Sanitize a 2-quart jar, and pack lemons into the bottom of the jar. Press on the lemons so the juice will rise to the top and remove any air bubbles between the lemons.
4
To ensure lemons are submerged, fill with lemon juice to the brim of the jar. Sprinkle 2 tablespoons of salt on the surface of the brine.
lemon juice (8 ounces)1 cup
5
Place spring in jar, ensuring the fruit is submerged completely, and tighten lid. (If not using a fermentation kit, top the jar with a quart-sized zip-top bag filled with water to ensure lemons stay submerged.)
6
Set aside on a baking sheet in a cool, dark place out of sunlight, until lemons are softened and brine is infused with a zesty flavor, 21 to 30 days, checking occasionally to make sure the lemons stay submerged. Store in an airtight container in the refrigerator up to 18 months.
Nutrition Facts
calories
10 kcal
fat Content
1 g
serving Size
2 tbsp
fiber Content
1 g
sugar Content
1 g
sodium Content
1769 mg
protein Content
1 g
carbohydrate Content
3 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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