Traditional Preserved Lemons
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 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 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 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. Stand a lemon on its pointy end and cut almost all the way down through the center, leaving the pointy end intact. Make a second cut perpendicular to the first one. Repeat with 3 more lemons. Pack a tablespoon of salt into each lemon, working it into the exposed flesh, then place in a nonreactive quart jar or container with a tight-fitting lid. Place in a cool, dark place or the fridge and let sit for 2 to 3 days. Squeeze the juice from the remaining 4 lemons over the preserved lemons to cover, pressing down if necessary to make sure all lemons are covered in juice. Replace the lid on the jar and let sit in a cool, dark place or the fridge for 4 weeks, shaking the container every couple of days to distribute the juices. Copyright 2014 Cooking Channel, LLC. All rights reserved.
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