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!
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
- lemons
- 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.