Preserved Lemon Recipe

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Preserves
Plum Jam
Kathy's Pickled Onions
Kathy's Bread & Butter Pickles
Freezing Fresh Blackberries
Freezing Tomatoes
Curing Olives
Preserved Lemon
Brandied Fruit

Preserved Lemon

Contributed by: Melinda

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.

Sterilized 1 quart canning jar with lid
10-12 medium meyer 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

Cut 1/2 inch from top (stem end) of lemon
Cut 1/4 inch from base of lemon
On a plate with a rim, stand a lemon and cut down nearly to the bottom, but not all the way through
Turn lemon 45 degrees and make the same cut, creating a lemon connected at the base with 4 vertical sections
Sprinkle inside liberally with kosher salt and place into the jar
Repeat with remaining lemons, 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
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

Questions about this recipe?