Preserved lemons are easy to make and will help bring out the flavors in any dish! You can use these salt-cured lemons for muddling into cocktails, pureeing into dips, adding to soups or stews, and flavoring fish. They make great gifts and are perfect for those who love to try new things in the kitchen.
- 7 lemons (cut into wedges)
- 1 quart of kosher salt
- 1/3 quart of white sugar
- 7 thinly sliced fresh bay leaves
- 3 tablespoons of red pepper flakes
- 3 sprigs of garden rosemary (finely chopped)
NOTE: Depending on how many lemons you use, the salt to sugar ratio needs to be 3 to 1. This dry mixture needs to be enough to cover and pack the lemons. *The recipe will make four 10 ounce sized jars of preserved lemons*
- In a large mixing bowl, combine the salt, sugar, bay leaves, red pepper, and rosemary.
- Place the lemon wedges into a separate bowl of the same size.
- In a large container, layer the lemon wedges and the sugar-salt mix.
- Cover the top with a metal top. (This will need to sit for a couple of days (no need for refrigeration)).
- Four days later: Clean the jars with warm, soapy water and let fully dry.
- Cover the bottom of each jar with a short layer of salt.
- Pack the preserved lemons in as tightly as possible with gloved hands. The lemons need to be fully surrounded with the sugar-salt mix.
How to Use
Please store in the jars for at least 3 months before using to ensure each wedge has the optimal flavors. The matured lemons will be a yellowish brown color.
To use, do the following:
- Rinse off the excess salt
- Remove the white pith with a short knife
- Dice or mince the peels
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