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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.

Source: EatingWell Magazine, January/February 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a kettle of water on to boil.

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  • 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

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

Nutrition Facts

1 tablespoon
2 calories; protein 0.1g; carbohydrates 1.1g; dietary fiber 0.5g; vitamin a iu 3IU; vitamin c 7.8mg; folate 0.7mcg; calcium 6.2mg; iron 0.1mg; magnesium 1.2mg; potassium 14.7mg; sodium 52.8mg.

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