Homemade Preserved Lemons
A step by step guide on how to make homemade preserved lemons to use in a multitude of Mediterranean recipes.
Servings: 30 servings
Calories: 1kcal
Cost: $5
Ingredients
- 8-10 meyer lemons organic if possible
- ½ cup Kosher salt may need more if using more lemons
- Fresh lemon juice
Instructions
- Remove any produce stickers and wash and dry lemons very well.
- Using a pairing knife, cut the very tips off each end and discard.
- Standing the lemon up vertically, cut a deep slit, about ¾ of the way down, but keeping the root end in tact. Cut another slit in the lemon, as if you are making an ‘X’ or cutting the lemon in quarters, but keeping the root in tact.
- Open up the lemon and add 1 hearty tablespoon of kosher salt and place in mason jar. Continue with the rest of the lemons, adding to the same jar until very full.
- Gently press down on the lemons so they are very compact and top jar with fresh lemon juice.
- Seal jar with a clean lid and place on the countertop to windowsill for 3-4 days. (*Note: I like to turn the jars every so often to move the salt around.)
- Place the jar in the fridge for at least 2 weeks and until the peel is very soft.
- After a few weeks, chop the lemon up to use in recipes.
Notes
Each batch of preserved lemons is different, so taste a piece before adding to recipes. Store bought preserved lemons are usually saltier then homemade.
Remove any seeds before adding to recipes.
Many recipes say to just use the peel, but because =these homemade preserved lemons are not that salty, I suggest using the entire lemon, pulp and peel.
Nutrition
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1886mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg