Preserved Lemons

Updated at: Tue, 18 Jun 2024 18:29:42 GMT

Step 1

Cut the ends off of the lemons then make a criss cross 3/4 of the way down the lemon so the lemon doesn’t fall apart ( note you can do this in a smaller jar with less lemons the amount is up to you )

Step 2

You need to eyeball this as there is no exact measurement but stuff the lemons with salt and add to a sterilized jar then sprinkle some more salt on top. Repeat for all the lemons

Step 3

Use something to push the lemons down so the juice starts to release and should cover the lemons . If you don’t have enough juice just add some more squeezed lemons to the jar . Place a loose lid on top and let it sit at room temp for 3 weeks checking that it’s submerged under the brine solution

Step 4

You can remove the peel slice and use in salsas or added to dressings or you can rinse the lemons a little to remove the salt and any seeds and add to a food processor . Once processed add to a sterilized jar and cover with a little olive oil then store in the fridge for at least three months

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