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    You are in: Home / Recipes / Preserved Lemons Recipe
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    Preserved Lemons

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 10 mins

    10 mins

    72 hrs

    VegSocialWorker's Note:

    From the October 08 issue of Vegetarian Times. I have posted this to go with my recipe Tofu with Olives and Preserved Lemons, but of course use it however you want. If you do try it, please say what you used it in or how you ate it. This recipe is untried by me so far, but I'll update when I have made it.

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    Serves: 5



    Units: US | Metric


    1. 1
      Stand each lemon on end and slice vertically into 4 wedges, but leave the base of the lemon uncut.
    2. 2
      Fill each lemon lemon with 1 Tbsp salt, and place in 1-qt jar with a lid.
    3. 3
      Cover lemons with 2 cups boiling water. Add remaining salt, lemon juice, cardamom pods, bay leaf, and chiles.
    4. 4
      Seal jar tightly, shake to mix, and store 3 days to 1 month before using.

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    Ratings & Reviews:

    • on January 20, 2009


      I LOVE these flavors! Thank you so much for sharing this great recipe. I used the lemons in Preserved Lemon Vinaigrette and will look for more recipes for these tasty preserved lemons.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Preserved Lemons

    Serving Size: 1 (103 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 23.4
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 15100.7 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 5.1 g
    Sugars 0.1 g
    Protein 1.3 g

    The following items or measurements are not included:

    whole cardamom pods

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