I’ve always purchased preserved lemons to use in Mediterranean dishes. That was before I knew how easy it was to make them at home!
I was outside yesterday and saw my next door neighbor Fran watering her plants (her garden is another story, let me tell you) and I yelled over that I was making preserved lemons and did she want to come over and make some for herself. In a little while Fran showed up with not only a huge bag of lemons she’d just picked and washed from her tree, she brought her own cutting board, knife, salt, lemon squeezer, jars, lids and a clean up rag. In the same situation I would have gone to her house with a bag of lemons and used her stuff. 🙂 I need to learn to be more responsible.
In less than an hour we each had several jars of lemons for ourselves and to give away and we’d had an hour of girly talk and laughter.
The jars are beautiful to look at sitting in my kitchen! I think a small jar of preserved lemons tied with a ribbon would make a lovely hostess gift for my next dinner party invitation!
Here’s how we made our preserved lemons.
- kosher salt
- lemon juice
- Wash lemons in soapy water if you think they might have been sprayed, rinse clean.
- Cut lemons into quarters. Use as wedges or don't cut all the way through and keep each lemon together. I cut mine so I could fit more in the jar.
- Squeeze a bit of juice from each quarter over a bowl and cover generously with salt and place in the jar - let extra salt fall into the bowl as you'll put it in the jar too.
- When jar is full add ¼ cup more salt and fill jar to top with freshly squeezed lemon juice.
- Tighten lid and leave on counter top for 3-4 weeks, then place in the refrigerator.
- Will keep in fridge up to 6 months or longer.
Looks like you’ve got a bay leaf in the jar… would other herbs work? Maybe basil?
‘Cause I’ve got me a huge crush on basil lemonade and this could mark some beautiful beginnings.
Maureen @ Orgasmic Chef says
ARGH!! I never thought about basil and I’ve got a heap of it outside.
Next time! I think basil would be a great herb to try.
Thanks Marni !
Rebecca @InsideCuisine says
you must have read my mind – just what I’ve been thinking of making – thank you @frombecca
They’re beautiful sitting on the bench top – but two more weeks to go before tasting time.
You can make this easier and faster by simply boiling the fresh lemons whole for 5 min. leave overnight in their own juices…when cool, take out, cut in half, squeeze gently and spoon out the seeds, you can then jar and make a mix of salt and water( brine-till the salt wont dissolve) and poor enough to cover and put just a splash of vinegar on top and they will be ready to eat in 3 days! In Egypt they add salt and BlackCumin seeds and saffron and then Jar! simply mix equal amounts of the 3 spice above and spoon into the cooked lemon and jar,cover with salt water and again top with vinegar and in 3 days, wow! the best and never moldy… enjoy!
Bruce Mackay says
I think there are some real chefs here col I like the lemmons caned I have done tomatoes and caned salmon but lemmons do not grow this far north.