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Preserved Lemons

Ingredients:

  • 3 large lemons
  • Kosher Salt, fine (non-iodized)

Directions:

  1. Thoroughly scrub, clean and dry lemons
  2. Cut 2 lemons in half
  3. Add salt to bottom of jar just to cover
  4. Sprialize lemon half, trying to keep fruit in one whole piece
  5. Gently lift lemon spiral and sprinkle generously with salt in between each segment
  6. Replace tool and repeat with remaining lemons halves
  7. With remaining lemon, squeeze juice into the jar and discard the rest
  8. To use Quickler lid, wipe down rim of jar, twist tool on top of jar and seal tight
  9. Store jar in cool dark place for at least 4 days
  10. Lemons are ready when the peels are soft, rinse before eating

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