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Preserved Lemons

"Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 171 people have saved this

Prep Time:
15 Min
Ready In:
7 Days 15 Min

Servings  (Help)

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Original Recipe Yield 32 pieces
 

Ingredients

  • 4 large lemons, cut into 8 wedges each
  • 3/4 cup kosher salt
  • 1 cup lemon juice
  • 3/4 cup olive oil

Directions

  1. Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  2. To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 49 | Total Fat: 5.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2007 by Emily Tisdale Supporting Member (Click to learn more about Supporting Membership)
Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2005 by KITTY3Y 
I must say that these are definitely an acquired taste but after a while they grow on you and... MORE

 
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