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Preserved Lemon
You may wish to wipe or rinse the lemon rind before using it. Some recipes
call for using none of the pulp, just the rind.
What you need
- Sterilized 1 quart canning jar with lid
- 10-12 fresh home grown lemons
- 1/2 cup or more Kosher salt
- Additional fresh lemon juice as needed
- Optional: Peeled garlic cloves, Cinnamon Stick, Cloves, Fennel Seeds, Coriander Seeds, Bay Leaf
How to make it
- Quarter lemons and sprinkle liberally with kosher salt
- Place securely into the jar, pressing down firmly into the jar,
squeezing the juice from the flesh
- Fill jar to top with firmly packed lemons, adding flavorings as desired
- Add remaining salt
- Press down firmly to extract enough juice to cover the lemons also adding
the juice from the plate - add additional juice if needed to completely cover the lemons
- Wipe rim of jar and place lid securely
- Leave at room temperature for a couple of days, turning upside down
and back again from time to time (once a day is enough)
- When salt seems to have dissolved, place jar in refrigerator and let
stand about 1 month.
Store in refrigerator
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