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Preserved Lemons

SUBMITTED 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."
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RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 4.0
Read Reviews (2)
PREP TIME  15 Min
READY IN  7 Days 15 Min
Original recipe yield 32 pieces

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on sep. 4, 2007 by Emily Tisdale 
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 4 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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Recipe Submitter:

Cooking Level: Expert

Living In: Enterprise, Alabama, USA

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Nutritional Information
Preserved Lemons

Servings Per Recipe: 32

Amount Per Serving

Calories: 49

  • Total Fat: 5.1g
  • Cholesterol: 0mg
  • Sodium: 2093mg
  • Total Carbs: 2.2g
  •     Dietary Fiber: 0.7g
  • Protein: 0.2g

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