Preserved lemons is another great way to save and store your beautiful lemon harvests to use later in the year. Preserved lemons are easy to prepare and add a zesty, salty depth of flavour to your dishes. Plus they look beautiful lined up in jars. Preserved lemons can be used in many dishes such as pasta, fish, chicken, salads, salad dressing, dips, platters, salsa and rice dishes.
Preserved Lemons
Prep Time:
10 minutes
Additional Time:
1 month
Total Time:
1 month 10 minutes
Store your lemon harvests to use throughout the year by making these preserved lemon jars.
Ingredients
- 5 or more Lemons
- 1 Cup Salt
Instructions
- Sterilize your jars in boiling water.
- Rinse your lemons and place them on a plate. Slice 3 or 4 lemons depending on how large your jar is. You will also need a couple of extra lemons at the end for extracting the juice.
- Cut the lemons lengthways into 4-6 wedges without cutting the whole way through. Leave a cm at the bottom to keep the wedges attached at the base.
- Add 1TBSP of salt to the bottom of the jar.
- Add 1TBSP of salt to each lemon and gently squeeze them to absorb the salt.
- Add your lemons to the jar and squish them down to try and fill up as much space as you can.
- Add the remaining salt on top and any salt and liquid leftover on the plate they were cut on.
- The lemons will start to release their liquid but you may need to top up the jar with extra lemon juice and salt. You want to make sure your lemons are covered in liquid. Push down on the lemon and this will help release more liquid.
- Secure your lids ensuring the salt mixture doesn't touch any metal part of the lid as you don't want any corrosion. Keep your jars somewhere cool and dark. They will be ready to eat after 1 month but they can be preserved for years to come. Refrigerate after opening.
Notes
Add spices to mix up your flavours such as bay leaves, fennel seeds, chilli, coriander seeds, cloves.
