5 INGREDIENTS • 7 STEPS • 20MINS

Preserved Lemons

Name: Preserved Lemons
Total time: PT1200.0S
Yield: 12
Ingredients: 6 Lemon; 6 tablespoon Coarse Sea Salt; 2 sprig Fresh Rosemary; 1 Red Chili Pepper; as needed Olive Oil

Recipe

4.5

2 ratings

This method calls for a two-phase process. During the first phase, scored lemons stuffed with salt sit for a week in a Mason jar. During the second phase, rosemary, chile, lemon juice and olive oil are added to the jar and everything mingles together for three more weeks.

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

This method calls for a two-phase process. During the first phase, scored lemons stuffed with salt sit for a week in a Mason jar. During the second phase, rosemary, chile, lemon juice and olive oil are added to the jar and everything mingles together for three more weeks.

20MINS

Total Time

$0.22

Cost Per Serving

Ingredients

Servings

12

us / metric

6

Lemons

1/3 cup

Coarse Sea Salt

or Kosher Salt

2 sprigs

Fresh Rosemary

optional

1

Large Red Chili Pepper

optional

as needed

Olive Oil

Nutrition Per Serving

VIEW ALL

Calories

12

Fat

0.1 g

Protein

0.5 g

Carbs

3.5 g

Add to plan

Preserved Lemons

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide 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 (1/3 cup) 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!