Preserved Lemons

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  • 2 Lemon
  • Kosher Salt - to taste
  • 3 Lemon - juiced
  • To make the preserved lemons, wash and scrub the lemons well. Cut each lemon lengthwise into quarters, keeping 1 inch of the bottom attached so that they stay together. Sprinkle salt generously on the inside of the of the lemons, place 1 Tbsp on the bottom of a sterilized glass jar, and place the salted lemon inside the jar. Do the same for the next lemon, adding an additional 1 Tbsp of salt in between and on top. Pour in lemon juice, and seal the jar. Keep at room temperature for 4 weeks.
We recommend using organic lemons for this. You can add spices to this before the fermenting process, such as peppercorns, dried chilies, coriander seeds, a cinnamon stick, etc. When ready to use, rinse under cold water and scrap out the pulp. The part you want to use is the lemon peel, which a little goes a long way. Dice up and put in salad dressing, marinades, soups, sauces, etc.


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