I had no idea what preserve lemons were a few years ago but once I started making them and trying them in new recipes they have become a staple in our household. While they’re relatively common in supermarkets, they are stupid easy to make it home.
What to you need to make Preserved Lemons:
Equipment:
- 1-quart mason jar
- shrape knife
Time:
- 10 minutes to make
- 2 weeks to preserve
Produce:
- 8 lemons (to preserve)
- 4 more lemons (to juice)
Pantry:
- 5 cups kosher salt
How to Make Preserve Lemons
All you need is a jar, lemons, and a lot of kosher salt. You want to have enough lemons that you pack the jar as tightly as possible and have a few extras that you can juice.
The first step is going to be scrubbing clean the lemons. I like to run them under cold water then take a handful of kosher salt and salt rub the outside while I rinse the lemons. After your lemons are clean take a sharp knife and cut off half an inch of the stem end of the lemon.
The next cut is going to go through the center of the lemon from the cut side almost to the other end but stopping short of slicing the lemon in half. Next, make another cut so that you will have almost cut the lemon in quarters but not quite. (see picture)Try to keep the lemon intact. (Don’t sweat it if you cut all the way through the lemon you can still use it)
Once you cut most of your lemons pour kosher salt into the middle of the lemons. Be generous with the salt it’s going to be what preserves the lemon. After you have loaded the interior of the lemon with the salt place it in the clean jar. As you add each new lemon use a spoon to push them down as tightly as possible.
You want to try to fill up any air with lemon and its juices. Every few lemons pour some extra kosher salt over them. Once you cannot fit any more lemons in the jar, juice the remaining lemons, and pour the fresh juice into the jar until it’s completely full.
Now it’s time to refrigerate the jar for at least two weeks before using it. They will last for a very long time in the refrigerator packed in salt.
Check a few of my favorite recipes that use Preserved Lemons:
Recipe
How to Make Preserved Lemons
Equipment
- 1-quart mason jar
- shrape knife
Ingredients
- 8 lemons (to preserve)
- 4 more lemons (to juice)
- 5 cups kosher salt
Instructions
- Scrub clean the lemon with kosher salt.
- Cut off half an inch of the stem end of the lemon.
- Cut through the center of the lemon from the cut side almost to the other end but stop short of slicing the lemon in half.
- Cut again so that you almost cut the lemon in quarters but not quite (see picture)
- Pour kosher salt into the middle of the lemons. (see picture)
- Place the salted lemons in the clean jar. As you add each new lemon use a spoon to push them down as tightly as possible.
- Every few lemons pour some extra kosher salt over them.
- Once you cannot fit any more lemons in the jar, juice the remaining lemons, and pour the fresh juice into the jar until it’s completely full.
- Refrigerate the jar for at least two weeks before using it.
[…] Preserved lemons are a pantry staple in our household. They are super easy to make but are also not hard to find in grocery stores. If you don’t have preserved lemons don’t hesitate to make the soup without them. It’s still delicious. Just squeeze lemon or lime juice over the top after cooking and before serving. Here’s a link for easy instructions for making preserved lemon and a list of my favorite recipes that include this zesty ingredient. […]