Preserved Lemon Recipe
Servings: 24
These tart and sweet Preserved Lemons are the result of a centuries-old preservation technique. You can add them to tons of different dishes!
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Ingredients
- 6-8 lemons
- 1/2 cup Diamond Crystal coarse Kosher salt
- 1 tablespoon sugar
- 2 teaspoons whole black peppercorns
- 1-2 bay leaves
- distilled water
Instructions
- Choose a large, wide-mouthed glass jar and make sure it is clean.
- Scrub and clean the 6-8 lemons
- Cut each lemon into quarters, stopping just below the bottom, so they stay intact, but spread out like a star.
- Place the 1/2 cup Diamond Crystal coarse Kosher salt and 1 tablespoon sugar into a bowl and place the prepared lemons into the bowl, pressing the grainy mixture into the lemon flesh and grinding it in.
- Transfer the lemons to the prepared jar. You may have to smoosh them in for them to fit.
- Add the 2 teaspoons whole black peppercorns, 1-2 bay leaves and remaining salt and sugar mixture to the jar.
- Fill the jar the rest of the way with distilled water , enough to cover the top lemon.
- Seal with the lid and shake a few times.
- Place into the refrigerator or on a cool, dry counter. Flip upside down every 3-4 days.
- After 3-4 weeks, open the jar and add your preserved lemons to your favorite dish.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: They last so long! You can store these preserved lemons in an airtight container for up to 1 year in the fridge.
Freezing: You can freeze lemon wedges in a freezer-safe container or freezer bag for as long as you like.
