Recipe courtesy of Cooking Channel
Total:
5 min
Active:
5 min
Yield:
1/2 pint
Level:
Easy

Ingredients

  • 4 lemons
  • 4 tablespoons kosher salt

Directions

Wash the lemons well and pat them dry. Slice the lemons thinly (about 1/4-inch thick) and stack them in a pint jar or container with a tight-fitting lid, sprinkling a generous serving of salt between each layer. Place in a cool, dark place and let sit for 2 weeks, shaking the container every couple of days to distribute the juices. The lemons will be ready to eat after 1 week, and take on their "preserved" character after 2 weeks. 

Categories:

IDEAS YOU'LL LOVE

Traditional Preserved Lemons

Preserved Lemon Marinade

Recipe courtesy of Stephen Barber

Preserved Lemons

Recipe courtesy of Emeril Lagasse

Preserved Lemons

Recipe courtesy of Haylie Duff

Preserved Lemons

Recipe courtesy of Sarah Copeland

Chorizo and Preserved Lemon Couscous

Recipe courtesy of Chuck Hughes

Pine Nut and Preserved Lemon Couscous

Recipe courtesy of Emeril Lagasse

Saffron and Preserved Lemon Scented Shrimp Rice Pilaf

Recipe courtesy of Food Network

Chicken Tagine with Green Olives and Preserved Lemon

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c