Pickled Preserved Lemons

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 1 jar
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
  • Rub salt on exposed flesh and re-form.
  • Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
  • Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
  • Close jar and store on a shelf.
  • Occasionally turn jar over to redistribute salt.
  • Lemons can be used in two weeks and will keep unrefrigerated for a year.
  • To use, rinse slices under cold water to remove salt.
  • Remove and discard pulp.
  • Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
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