Preserved Lemons

5+m
Prep Time
6 weekm
Cook Time
11m
Ready In


"I quite often used to come across recipes calling for Preserved Lemons. I saw this recipe on the cook and the chef many years ago, and this recipe is fantastic. I have not listed the yield as it depends on how many lemons and jars you use. Ingredients: 1 lemon = 1 dessertspoon of salt per lemon, plus one for the jar plus extra lemon juice. I have listed 1 lemon so as the recipe can be listed."

Original is 1 serving

Nutritional

  • Serving Size: 1 (212 g)
  • Calories 61.5
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 4.2 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 5.9 g
  • Sugars - 5.3 g
  • Protein - 2.3 g
  • Calcium - 55.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 112.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Use thick-skinned lemons cut into quarters.

Step 2

Place the lemons, flesh side down, in jar, sprinkling each quarter with salt as you add it to the jar.

Step 3

For every lemon use a good dessertspoon of salt, and one for the jar.

Step 4

When the jar is full, press lemons right down to squeeze as much juice out as you can, filling the jar with more quarters, again squeezing right down. Then immerse all the lemons by topping up the jar with fresh lemon juice. Put a lid on the jar and 6-8 weeks later they will be ready to use.

Tips


  • Preserving jars

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