Preserved Lemons

One of the secrets of Moroccan cooking is using preserved Lemons. Did you know you can make your own at a fraction of the cost of store bought?

I think I told you about my Food in Jars Challenge?    I am participating in a year long Food In Jars Challenge and it is hosted by Marisa from Food in Jars. This month it is all about salt preserving. I always wanted to make my own Preserved Lemons. Especially after looking how expensive they are on line. Can you believe that Dean and Deluca  want almost 10 bucks for a jar? Amazing when you can make them for practically pennies.

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Preserved Lemons

Ingredients:

4 large lemons
2/3 cup coarse salt (I used Kosher)
1 cup lemon juice

Directions:

Scrub and dry the lemons and cut into wedges not cutting all the way through the lemon. Take a spoon full of salt and pack into the cut parts of the lemon. Transfer to a glass quart canning jar, making sure to pack them in. Using all the salt as you go. Add lemon juice to cover all the lemons. Cover the jar with a tight fitting lid. (Not metal). Let lemons stand at room temperature seven days. Shake jar every so often to redistribute salt and juice. Store covered and chilled for up to six months.

Peace be with you,

Veronica

 

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4 Responses to “Preserved Lemons”

  1. #
    1
    NawfalAQ — February 17, 2017 at 6:25 pm

    Super! Thanks for sharing!

    Reply

  2. #
    2
    Margot C — February 17, 2017 at 9:38 pm

    I have a bumper crop of lemons here in SoCal and like you I have been eyeing the preserved lemons online and thinking ‘I can do that!” – seems easy enough. Now I am looking at your instructions and i feel like a complete fool.

    a. What does “cut into wedges not cutting all the way through the lemon.” mean? How am I supposed to cut them. I can’t tell from the picture either.

    b. “Cover the jar with a tight fitting lid. (Not metal).” Not metal? What other kind are there? Do I put something like wax paper in between maybe?

    Many thanks1

    Reply

    • vgantley — February 18th, 2017 @ 7:45 am

      Margot, you don’t have to cut them like I did. You can cut them in wedges and that would be fine. With wedges you can put more Lemon instead of the way I did it. I used a non metal lid because I read not to use metal because it may give the lemons a metal taste with time.

      Reply

    • Donna — March 4th, 2017 @ 11:32 am

      You can buy plastic lids for canning jars, usually wherever the jars, lids and rings are sold. If you can’t find them locally, you can get them online.

      Reply

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