Middle Eastern•budget
Preserved Lemons
Preserved lemons are useful in all sorts of recipes, and they're a breeze to make.
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- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 to 10 whole lemons
- 1/2 cup kosher salt (90g Diamond Crystal or 124g Morton's)
- 1/4 cup (50g) granulated sugar
Instructions
- 1
Trim 1/4 inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, keeping quarters connected at base. Transfer to a large bowl. Toss with salt and sugar. Cover with plastic and refrigerate overnight.
- 2
The next day, the lemons will have released a lot of liquid. Transfer entire contents of bowl to a sterilized canning jar, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.