Preserved lemons are just cut up lemons, juice and salt. Put the date on the jar so you know how long the lemons have been curing.
The lemons sit out of the way, but where I can see them to remember to turn over the jar and redistribute the juice once in a while.
- Preserved Lemons
- One 1-quart jar
- About 6 or 7 lemons, scrubbed and cut into 8ths
- About 6 or 7 tablespoons kosher salt
- Another couple of lemons for juicing
Add a spoonful of salt to the bottom of the jar. Pack in the lemons in layers adding a tablespoon of salt between layers. Mash down each layer with a spoon to release the juices. Leave a little headroom at the top of the jar. Spoon a tablespoon of salt over the top. Add additional lemon juice if they don't seem nicely covered with juice. Seal tightly. Label the lemons with the date you prepared them. We use freezer tape and a sharpie. Put them on the shelf for a month. Turning them over periodically to redistribute the salt and juice. They'll be ready in a month. Refrigerate. Rinse the lemons before use. Now get busy and figure out how to use them!