Preserved Lemons


You will need a quart sized Mason or canning jar along with lid and band.  Make sure you sterilize the jar by either boiling it in water for about 5 minutes or running it in the dishwasher.

8-10 large Lemons scrubbed and cleaned well and the visible stems cut off the ends

3/4 cup of Kosher Salt

Put about 2 tsp of kosher salt in the bottom of the mason jar.  Cut each lemon into fourths but don’t cut completely into quarters.

Rub each section of quartered lemon liberally with kosher salt and squeeze juice into a glass bowl.  Place salted lemons inside the mason jar and pack them in tightly.  Pour all juice into mason jar and add 2 tsp kosher salt on the top.  Screw lid and band on tightly and turn jar upside down a few times.  Leave jar on kitchen counter for about 3 days then refrigerate for 30 days before using.  Lemons will soften and become tender.  Preserved lemons can be stored for 6 months.  Make sure to rinse well before using.


4 responses »

  1. Tahmina – my wife and I met you last night in a class at Harmons – you have instilled much interest in our continuing with this style of cooking – would you please explain how to use the preserved lemons – the juice? the lemons? you mentioned in class that they can be added to pasta, but I guess I need more clarification. Thank you so much for your help and inspiration.

    Brian Baggett

  2. Pingback: Lemon Artichoke Shrimp Pasta « Kolpona Cuisine

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