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
- 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.