Preserved Lemons
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
32 servings (2 tbsp each)
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Calories
10 kcal
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Cuisine
Moroccan
Preserved Lemons
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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.
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Ingredients
- 8 lemons preferably Meyer lemons (see note 1)
- 1/2 cup plus 2 tablespoons coarse salt
- 1 cup lemon juice (8 ounces)
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Instructions
- Preheat oven to 200 degrees. Wash and pat dry the lemons. Trim both ends from the lemons.
- 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.
- 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.
- 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.
- 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.)
- 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.
Notes
- Meyer lemons: Compared to conventional lemons, this citrus fruit (native to China) tends to be slightly smaller, with a smoother skin, and may look a bit more yellow-orange than vibrant yellow. Meyer lemons are sweeter than the typical lemon at the supermarket. While you wouldn't want to eat them by the wedge like an orange, they add a lovely sweet-tart pop to recipes.
- Yield: This recipe makes about 4 cups of preserved lemons.
- Storage: Preserved lemons will last for up to 1 year at room temperature. Store in a cool, dark place.
Nutrition Information
Show Details
Serving
2tbsp
Calories
10kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1769mg
(74%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
6IU
(0%)
Vitamin C
17mg
(19%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings (2 tbsp each)
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 10kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1769mg | 74% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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