Preserved Lemons

Preserved Lemons

9
THOMASSHERBOURNE 0

"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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Ingredients

7 d 15 m servings 49 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2136 mg
  • 85%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Coul...

Most helpful critical review

I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted ...

Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Coul...

Just a tip, use Meyer lemons, they taste sooooo much better. Also, lightly rinse the lemons before using to take off some of the salt.

I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted ...

Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!

I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive!

Simple & tasty way to use my bumper crop of lemons. The intensity of the mellowed rind is wonderful in so many dishes and I love to use the juice/oil for salad dressings and mrinades. Like many ...

I'm ganking your recipe. This one is going in my own book. Very nice.

Just made these. Can't wait to try them in recipes.

We spend the winter in Az. I make these lemons all the time. They are great in chicken and fish dishes. Also potatoes and other veggies.