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Preserved Lemons

Healthycooking's picture
Ingredients
  Lemons 1 1⁄2 Pound (8 Lemons)
  Kosher salt 1⁄2 Cup (8 tbs), divided
  Fresh lemon juice 1⁄2 Cup (8 tbs) (About 4 Lemons)
  Water 1⁄2 Cup (8 tbs)
  Extra-virgin olive oil 2 Tablespoon
Directions

1.
Cut a small slice from 1 end of each lemon; stand lemons upright.
Cut each lemon lengthwise into quarters, cutting to, but not through, the opposite end.
Sprinkle 1 teaspoon kosher salt into each lemon.
Place the lemons in a medium bowl; sprinkle with remaining kosher salt, juice, 1/4 cup water, and olive oil.
Let stand, partially covered, at room temperature 2 days, stirring occasionally and pressing the lemons to extract juice.
Cover and refrigerate 3 weeks, stirring occasionally and pressing to extract juice.
2.
Rinse lemons; remove seeds and white pith.
Chop peel.
Place chopped peel in a small bowl; cover and refrigerate up to 6 months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Storage: 
Preserving
Ingredient: 
Lemon

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