Best Preserved Lemons Recipe EVER!
Last year, a good friend of mind introduced me to her wonderful preserved lemons recipe and I have to be honest…I am now addicted to it! I have added it to a number of my go-to recipes and it has added a whole new dimension to each!
Preserved lemons, also known as pickled lemons, are whole lemons that are packed tightly in a tall jar with salt and lemon juice where they cure for a few weeks. They are often used in Mediterranean and Middle Eastern dishes but can add a salty-tangy flavor to any dish!
- 8-10 ripe lemons (Meyer work best if you can find them.)
- 1/2 cup to 1 cup of kosher salt
- Extra fresh squeezed lemon juice, if needed
- Quart size canning jar
Put 2 tablespoons of kosher salt at the bottom of the jar.
Thoroughly clean the lemons and cut off nubs.
Slice each lemon lengthwise in half, but do not cut all the way through. Slice a little more than 3/4 of the way down. Slice again in the other direction, as if you were cutting the lemons into quarters, but leaving them attached at the base.
Pull apart the lemons just enough so that you can sprinkle well with kosher salt, inside and out.
Push the prepared lemons into the jar open side down and press them so that their juices are released and rise to the top. Pack the jar with lemons and make sure that they are covered with juice. Sprinkle additional kosher salt on top.
Put the lid on the jar and let it sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for 3 weeks, or until the rinds of the lemons soften. Turn the jar upside down occasionally while storing in the refrigerator.
When ready to use the lemons in a recipe, simply remove one from the jar, rinse it to remove the salt, and discard any seeds. Thinly slice or chop the preserved lemon rind and finely chop the pulp or process in a food processor. Add to your recipe.
Preserved lemons can be stored in the refrigerator for up to 6 months.