Preserved Lemons
A lemony, savory condiment that lets you enjoy fresh lemons all year long
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Servings: 30
Calories: 10kcal
Ingredients
- 9 lemons fresh, preferably organic
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon whole coriander seeds
- 1/4 cup pickling or sea salt
Instructions
- If the lemons are store-bought, clean them well. Trim off any pointy ends. Cut 5-6 of the lemons into quarters, lengthwise and remove any visible seeds.
- Juice the remaining lemons and set the juice aside.
- Put the bay leaf, peppercorns, and coriander seeds in the bottom of a 1-quart jar.
- Gently open each lemon and sprinkle 1-2 teaspoons of salt over the lemon quarters.
- Using a muddler, or wooden spoon, press the lemons down into the jar, so they release as much of their juice as possible.
- Add the remaining juice from the juiced lemons until you have enough juice to cover the lemons in the jar.
- Cover the jar and store the lemons in the refrigerator for at least 3 weeks. Turn the jar upside down every few days so the salt and spices infuse the lemons evenly.
- To use, remove a lemon segment and rinse it under cold water. Slice and add to stews, marinades, salads, or dressings.
Notes
To use the preserved lemons, remove about 1/4 of a lemon from the jar. Rinse it under cold water to remove excess salt. Mince the lemon (or just the rind) and add it to your recipe.
Because these are salty, you may need to reduce the salt in your recipe.
Note: the sodium count on the nutrition facts is very high but it accounts for all of the salt in this recipe. Much of it stays in the jar or is rinsed away.
Nutrition
Calories: 10kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 944mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 17mg | Calcium: 10mg | Iron: 0.2mg
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