Well hello there sunshine!
How are you?
I know I’ve been MIA for a while but it’s been with good reason … I’m just getting over the flu! That was a rough couple of weeks but I’m finally ready to get back into the swing of things. About a week or so before coming down with the WORST sickness of my life … I had started a new batch of preserved lemons to share with you.
Now that I’m feeling better … the preserved lemons are ready and I’m very excited to show you how to make them!
Have you ever used preserved lemons in a recipe before? They’re pretty versatile actually. I use them to marinate meat and they are great to use in salad dressings. Add them to sauces that you want a rich lemony flavor. I’ve even used them in soups.
Check out this video for full instructions!
~ How to make Preserved Lemons ~
Let’s get started!
Cut each lemon into quarters and sprinkle the inside flesh with salt. See how one end is still intact at the bottom of the lemon? Press the lemon back together to help get the juices flowing!
Pack the cut and salted lemons into a pint sized mason jar.
Every time you add a lemon to the jar … press down with your hand to help release the juice of the lemons.
Once you’re done … the juice should cover the lemons.
Leave about a one inch headspace at the top of the jar.
Cover the jar tightly with a lid and place on the counter-top. Give it a good shake once a day for the next 30 days.
After the lemons have had 30 days to get good and marinated … they are ready to enjoy! You can use them in recipes by rinsing and cutting them up right out of the jar or you can puree them. I like to keep a jar of pureed lemons and another jar with ones that I can dice up when needed.
To puree them lemons, place them and the juice into a high speed blender and blend until smooth. The oils in the lemon peels will help to make the mixture nice and thick.
Store in the fridge. They will keep for months!Print
- 5 large lemons, washed and dried (Only 3 lemons will fit into a pint size jar. you will use the juice of the remaining 2 lemons to ensure the fruit is covered completely.)
- 1/4 cup sea salt
You’ll need a sterile, pint size mason jar with a lid or some type of container with a tight fitting lid.
- Quarter 3 lemons, leaving 1/2 inch from the bottom intact. Sprinkle salt to cover the inside of the lemon. Press the lemon back together.
- Sprinkle the bottom of a pint size mason jar. Pack the lemons tightly into the jar, making sure to sprinkle more salt between each lemon. Press the lemons down to release their juices. Use the remaining lemons to make sure that the lemon juice covers the fruit and leave about a 1 inch headspace at the top of the jar. Seal the jar. Wipe the outside of the jar to clean off any liquid and salt.
- Leave the jar in a warm place, shaking the jar everyday to help distribute the salt and the juice. Repeat this everyday for 30 days.