Preserved Lemons Recipe
You can easily make preserved lemons are home. Use them in all sorts of different recipes, from stews to tagines, sandwiches and salads. You only need 15 minutes of active prep time for the perfect preserved lemons.
Servings: 20 servings
Ingredients
- 12 large lemons
- 3/4 cup kosher salt
- 2 1/2 tbsp granulated sugar
- 2 cups lemon juice to fill the jar
Instructions
- Scrub the lemons clean, then wash and dry them completely. Cut the lemons into quarters but keep them intact at the bottom. Place the lemons in a large bowl.
- Mix the salt and sugar in a small bowl. Spoon this mixture into the lemons. Cover the bowl of lemons with a plastic wrap and refrigerate overnight for the lemons to release their juices.
- Transfer everything into a clean jar and press to fit as many lemons in one jar as possible. Fill the jar with lemon juice all the way to the top and make sure the lemons are submerged.
- Refrigerate for at least 3 weeks up to 6 months. The lemons are most probably ready in 3 weeks, once they are tender and a bit deflated.
Video
Notes
- Make sure the jar is completely clean and sterilized.
- Depending on the lemons, the juice they release and the size of the jar, you will need 1 to 2 cups of lemon juice to fill the jars.
- You can use pickled lemons in different recipes including Moroccan chickpea stew or Moroccan chicken. It would also be delicious as an addition to marinades.
- Once they are ready, all parts of the preserved lemon including the peel and pulp are edible. It's best to quickly rinse them under cold water to remove excess salt.
- Preserved lemons keep up to 8 months in the fridge. The longer they stay in the brine, the darker they will get.
Nutrition
Calories: 30kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 4246mg | Potassium: 115mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 44mg | Calcium: 21mg | Iron: 0.4mg