Quick(ish) Preserved Lemons
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 1/2 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 34
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 270 mg
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 1/2 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 34
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 270 mg
Ingredients
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.
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