Recipe For Preserved Lemons

🧂 Ingredients

• 6 lemons Use enough lemons to fill your desired jar size. 4-6 lemons should fill a pint jar nicely.
• Himalayan pink salt

  about 2 teaspoons per lemon
• Extra lemons for lemon juice
• A glass jar of the appropriate size to hold your lemons

Instructions

• 1 Wash lemons well and dry them with a clean dish towel. Slice off the end bits of
  the lemons where it was attached to the stem.
• 2 Start to slice lemons in half lengthwise, but do not cut through all the way.
  Leave half an inch uncut at the bottom so the lemon remains intact. Make a
  second lengthwise cut so the lemon opens into quarters.
• 3 Now here is the fun part! Open up your first lemon with your fingers. (It will
  look like a four-pointed star). Sprinkle liberally with good quality sea salt,
  about 2 teaspoons per lemon. Catch the falling bits of salt in a bowl.
• 4 After you have salted all the lemons, put the extra salt from your bowl into the
  bottom of your jar and pack the jar with the salted lemons. If you squeezed the
  lemons to get them into the jar, there will be juice already. Add enough extra
  lemon juice to submerge the lemons completely.
• 5 Loosely cover the lemons with the lid and place in a cool spot for about 2 weeks
  to a month. Check lemons regularly, and push the lemons down if necessary to
  keep them submerged. When the rinds are soft and it tastes good to you, store
  the jar in the refrigerator. Preserved lemons keep for months, or up to a year
  or more. The lemons will get softer over time though, as the lactic acid
  continues to break down the plant cell walls, only at a slower rate in the
  fridge. 

Nutrition Info