Preserved Lemons

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6

Lemons

50 g

Coarse Sea Salt

or Kosher Salt

2 sprigs

Fresh Rosemary

(optional)

1

Large Red Chili Pepper

(optional)

as needed

Olive Oil

Cooking Instructions

HIDE IMAGES

Step 1

Before starting, find a jar large enough to accommodate all of the lemons snugly—I used a 2-quart jar. To sterilize it, fill it with boiling water, leave for a minute, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.

Step 2

Wash the Lemons (6) and cut a deep cross all the way from the top to within 3/4 inch from the base.

Step 3

Stuff the lemons with Coarse Sea Salt (50 g) and place in the jar.

Step 4

Push the lemons in tightly so they are squeezed together snugly. Seal the jar and leave in a cool spot for at least a week.

Step 5

After the initial period, remove the lid and press the lemons as hard as you can to squeeze out as much of the juice as possible.

Step 6

Add the Fresh Rosemary (2 sprigs) , Red Chili Pepper (1) , and lemon juice if using, and cover with a thin layer of Olive Oil (as needed) .

Step 7

Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavor. Enjoy!