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Preserved Lemons

By: THOMASSHERBOURNE

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

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
7 Days 15 Min

Servings (Help)

US Metric Calculate

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

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.
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.