Prep 10 mins
Cook 720 hrs
I found this on the internet per recipe request. It looks so interesting I'm going to make these soon. Let me know if you do first.
- 5 lemons
- 1⁄4 cup salt (I would use kosher)
- 1 cinnamon stick (optional)
- 3 cloves (optional)
- 5 -6 coriander seeds (optional)
- 3 -4 black peppercorns (optional)
- 1 bay leaf (optional)
- fresh lemon juice, not the bottled stuff,if needed
- Quarter each lemon from top to 1/2 inch from bottom.
- Sprinkle with salt on exposed flesh and reshape fruit.
- Place 1 T of salt in the bottom of a sterilized one pint mason jar.
- Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
- Press lemons down to release their juices.
- Add FRESH lemon juice to cover lemons if needed, leaving some head space.
- Top with a sterile lid, and shake jar well.
- Shake jar once every day, for 30 days, and then you're ready to use.
- Note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful.
- You need to rinse your lemons anyway before using to remove the salty brine.
I made several jars of these to tuck into the holiday treat baskets that I assemble for my friends. The recipe is really easy and makes quite an impressive jar that beautiful to look at! I used some of the lemons that I kept for my self in a simple chicken saute and really liked the result. Thanks for an interesting and different recipe.
I made this over a year ago and have just used some for the first time. Boy is is good. I just made Recipe # 453144. Interestingly adding these preserved lemons to edamame creates a flavor reminiscent of olives. I am now interested in finding more recipes in which I can use these delicious preserved lemons!