Preserved Lemons
Prep time:
Total time:
- 5 Medium or 3 Large Lemons
- 2 Lemons For Juicing
- ½ Cup Salt
- Wash the lemons in hot soapy water, rinse, and dry.
- Cut off the ends of each lemon, then cut into quarters.
- Sterilize a large canning jar and lid.
- Place the lemon wedges into the jar being careful not to crush the flesh, but still packing them in fairly firmly.
- Sprinkle a few tablespoons of salt between each layer, and sprinkle the remaining salt on top.
- Juice the last two lemons, and pour over the lemons.
- Store the lemons in the refrigerator, turning upside down every other day or so to ensure all of the lemons get covered in the salty syrup.
- Once cured, after about 2 to 3 weeks, you can begin to use them.
- Lemons will keep stored in the refrigerator for up to 6 months.
These lemons have an intense flavor and can be added to any recipe that includes lemons.
Recipe by practical preparedness at https://www.practicalpreparedness.net/preserved-lemons.html
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