Preserved lemons are great to have on hand for savory lemon dishes!
- 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.
Serving: 1quarter | Calories: 4kcal | Carbohydrates: 1g