Simple Preserved Lemons

"This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives."
 
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photo by Elkaybee photo by Elkaybee
photo by Elkaybee
photo by L. Duch photo by L. Duch
Ready In:
120hrs 5mins
Ingredients:
3
Yields:
48 pieces
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ingredients

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directions

  • Blanch 6 lemons in boiling water 5 minutes.
  • When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
  • Toss with salt in a bowl and pack into jar.
  • Squeeze enough juice from remaining lemons to measure 1 cup.
  • Add enough juice to cover lemons and cover jar with lid.
  • Let stand at room temperature, shaking gently once a day, 5 days.
  • Add oil and chill.
  • Preserved lemons keep, chilled, up to 1 year.

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Reviews

  1. polly salama
    this is it!!! my husband has been requesting it for some time now and finally i have it. although the process takes a long time to preserve(not the labor) it is very easy to make. we will have this around the house always and give as gifts this holiday season. thanks mirj!!
     
  2. DrGaellon
    I crammed 6 lemons (with salt) into a 24 ounce jar; it was completely filled and had no room for extra juice. (Since I had already juiced the other lemons, I made recipe #37966 instead.) When you cut the hot lemons, be prepared for a gush of steaming hot juice! You might want to work over a bowl so you can catch it. I used the more traditional cut-in-four-without-separating-the-pieces.
     
  3. Margaret Schneider
    This is a 5 star recipe not only based upon appearance and taste, but convenience! The lemon pieces, chopped or whole, are suitable for addition to anything that might benefit by a bit of lemon. I leave the salt on, but reduce the over-all salt content until a taste test. Great on pasta with oil and garlic!!
     
  4. gailanng
    Recently I was the happy recipient of an abundance of home-grown lemons. Having had my fill of lemonaid, I perused recipes for different uses of this citrus fruit. Enamored by the use of perserved lemons, off to the kitchen I went. The appeal of this particular recipe was the first step of blanching. Even the residual lemon water produced aromatics. My 1 pint Mason jar filled to the brim brought much speculation from family members. Finally the day arrived to infuse a new ingredient into a dish. Firstly, I timidly sprinkled the chopped rind over a salad. Uuummm pretty darn good. What next? Slipping these slivers of gold along with garlic under chicken breast, I was hopeful. I, also, tucked the pulp under the chicken anticipating intense lemon flavoring. This one little ingredient produced a most unusual and scrumptious fare. Salty...lemony...and DIVINE!
     
  5. JaneinRI
    I made these a month or so ago, but wanted to make something w/them before I actually posted a review. I finally used them last night - I sauteed spinach w/olive oil, red bell pepper & garlic. I love them and have a feeling I'll come up w/many more ideas to use them.
     
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Tweaks

  1. Elkaybee
    I made this recipe a couple of months ago & forgot to rate it due to the waiting process. So easy. I quartered the lemons & didn't worry about the seeds. I have used these lemons in a tagine,, also with cheese & olives, a few days ago used them on a rack of lamb instead of lemon juice. If you like a lemony flavour, you will love these! Thanks Mirj for another top recipe...
     

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<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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