Preserved Lemons
"Need preserved lemons for a Moroccan recipe? Here's how to make your own."
- Ready In:
- 720hrs
- Ingredients:
- 4
- Yields:
-
12 preserved lemons
ingredients
- 12 lemons
- 3⁄4 cup kosher salt
- 3⁄4 cup sugar
- lemon juice, to fill
directions
- Wash lemons under warm water. Make a series of lengthwise slices in each lemon, without cutting it through, 8-10 slices in each lemon.
- One at a time, layer each lemon with one tablespoon each of salt and sugar in a large jar. Add enough lemon juice to fill the jar. Cap tightly and refrigerate at least 30 days, turning and shaking every few days.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
