Easy DIY Preserved Lemons
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A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment for many dishes. Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.
Recipe type: Condiment
Serves: 1 quart
  • 5 ripe lemons, preferably organic
  • 5 tablespoons Kosher or sea salt
  • 1 cup freshly squeezed lemon juice, plus additional as necessary
  1. Sterilize a 1-quart jar in boiling water; set aside to drain.
  2. Scrub the lemons under hot water to remove any wax or dirt. Cut into quarters leaving attached at the stem end. Gently spread the quarters apart and add 1 tablespoon salt. Place in jar and repeat with remaining lemons, pressing down to pack.
  3. Fill the jar with lemon juice to within ½-inch of top and tightly seal with lid. Before using, place in a cool dark place for at least 3 weeks turning occasionally to evenly distribute the juice and salt.
Use Meyer lemons for their thin skins but the more common (and less seasonal) Eureka or Lisbon varieties will work just fine in this recipe.

Add peppercorns, bay leaf, garlic cloves, coriander seeds, or a cinnamon stick to the jar for a flavor enhancement.

To use, remove the pulp and rinse under cool water to remove salt.

Refrigerate after using.

Store jars in refrigerator for up to 6 months.
Recipe by GreenThumbWhiteApron.com at http://www.greenthumbwhiteapron.com/easy-diy-preserved-lemons/