1/1 Photo of Preserved Lemons Middle Eastern Style
Aunty Dotty's Note:
This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!
My Private Note
Units: US | Metric
- 1Scatter a spoonful of salt into a 1 litre sterilised jar.
- 2Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
- 3Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
- 4Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
- 5Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).
- 6Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!
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Nutritional Facts for Preserved Lemons Middle Eastern Style
Serving Size: 1 (879 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 168.3
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 96916.3 mg
- Total Carbohydrate 54.1 g
- Dietary Fiber 16.2 g
- Sugars 14.5 g
- Protein 6.3 g
The following items or measurements are not included: