From EatingWell: January/February 2011
Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.
- Lemon juice
- Kosher salt
- Put a kettle of water on to boil.
- Select a large clean jar with a tight-fitting lid for preserving the lemons. Figure out how many lemons will fit into the jar. You’ll need those lemons plus the juice from about 1 1/2 times that amount. Leaving one end intact, cut each lemon you’re preserving into quarters lengthwise. Fill each lemon “blossom” with about a tablespoon of salt and place in the jar.
- Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.
- Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Then refrigerate for up to 6 months.
- To use: Rinse the preserved lemons before using. You can use the yellow rind and/or the flesh, but discard the bitter white pith.
Tips & Notes
- Make Ahead Tip: Store in an airtight container in the refrigerator for up to 6 months. | Equipment: large, clean jar with a tight-fitting lid
Per tablespoon: 2 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g fiber; 53 mg sodium; 15 mg potassium.
Carbohydrate Servings: 0
Exchanges: free food
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- Type of Dish
- Other (non-main dish)
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- January/February 2011
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