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SideChef
Recipes
Dairy-Free
Preserved Lemons

5 INGREDIENTS • 7 STEPS • 20MINS

Preserved Lemons

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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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.
author_avatar
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/

20MINS

Total Time

$0.22

Cost Per Serving

Ingredients

Servings
12
us / metric
Lemon
6
Lemons
Coarse Sea Salt
1/3 cup
Coarse Sea Salt
or Kosher Salt
Fresh Rosemary
2 sprigs
Fresh Rosemary
optional
Red Chili Pepper
1
Large Red Chili Pepper
optional
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
12
Fat
0.1 g
Protein
0.5 g
Carbs
3.5 g
Love This Recipe?
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Preserved Lemons
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author_avatar
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 Instructions

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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 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 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 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 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 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!
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!

Tags

Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Spring
Summer
Middle Eastern
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