Preserved Lemons
Homemade preserved lemons will take 20 minutes of active work time and about 1 month of pickling time in the fridge. You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and may other Mediterranean dinners you make! Check out the full post for tips.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 large lemons
- ½ cup Kosher salt
- 2 tablespoons of sugar
- 2 tablespoons pepper corns
- 4 to 5 dry bay leaves
- Fresh lemon juice of 7 to 8 lemons, ((about 2 1/2 cups of fresh lemon juice) )
Instructions
- 1
Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
- 2
Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
- 3
The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
- 4
Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.