My Best Preserved Lemons
- Reviews 2
Ready In: 144 hrs 10 mins
Yields: 16 quarters
Ingredients
- 4 organic unwaxed lemons
- 4 tablespoons rock salt or 4 tablespoons kosher salt
Directions
- Quarter lemons lengthwise and put in a noncorrosive airtight container.
- Freeze for 8 hours.
- Add 1 tablespoon rock/kosher salt per lemon(in this case 4 Tbsp.).
- Store airtight at room temperature for 6 days; shake occasionally. Use as suggested in your recipes.
- To store, chill up to 1 year sealed well (color *can* darken a bit, fine to use). I use organic lemons that are unwaxed.
- PLEASE do not use waxed lemons!
- When ready to use rinse well under running cold running water and remove the pulp with a sharp knife, discarding. The rind is all of a preserved lemon which is used and can be left quartered or julienned.
- The "COOKING TIME" is "THE FREEZING AND CURING TIME.".
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off