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Preserved Lemon, Meyer Lemons, how to make preserved lemons, what are preserved lemons

Preserved Lemons

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Make Preserved lemons for uses in salad dressings, sauces, stews, braises, tagines and many more dishes! All you need are lemons and salt.
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US Customary - Metric

Ingredients

  • 6 Meyer Lemons (or other juicing lemons like Eureka
  • 6 tablespoon sea salt
  • 1 24 oz glass jar (sterilized)

Instructions

  • 1. Bring a pot with water to a boil. Meanwhile, clean a quart glass jar in hot soapy water and add to the pot with boiling water. Boil the jar for 5 minutes to sterilize.
    2. Scrub the peel of the lemons with a vegetable brush under hot running water, and pat dry. Cut the ends from the lemons to create a flat top and bottom.
    3. Stand the lemon on one of the flat ends, and cut a cross about ¾ through the lemon, so the quarters of the lemon remain attached at the base.
    4. Open the lemon and pour 1 tablespoon of sea salt into the slices. Don't worry if some salt spills out. Close the lemon and pack it into the sterilized glass. Then use a wooden spoon or pestle and push down on the lemons to squeeze out the juice. Repeat this prozedure with the rest of the lemons.
    5. Once all the lemons are in the jar, press the juice of a lemon and pour it over the lemons.
COURSE: Condiments
CUISINE: Mediterranean
KEYWORD: fermented lemons, Preserved Lemons, Preserved Meyer Lemons, salted lemons
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