Preserved Lemons

Ingredients for Preserved Lemons

  • Pint sized Mason jar (16 oz), sanitized

  • Coarse salt (sea or Kosher), about 3/4 cup

  • Organic lemons- 1 large or 10 small

Directions to Preserve Lemons

  1. Wash lemons. If using smaller Meyer lemons, make a criss-cross cut about 3/4 of the way through the lemon so the lemon will be in quarters, but still attached at the base. If using large lemons, cut into 8 segments.

  2. Pack salt into the quartered lemon, then press the lemon into the jar. If using large lemons, pour salt over each segment and arrange slices closely and packed together. Continue to pack the salted lemons tightly into the jar, trying to fill all air pockets. As you pack the lemons into the jar, they will release juice; leave juices in the jar. Fill the jar to the brim with salted lemons.

  3. Initially, the salt will fall to the bottom of the jar, so every 1 to 3 days shake to distribute. Place on your countertop and allow to brine for 30 days. After that, the lemons will be ready to eat. Preserved lemons last for 1 year at room temperature.