Preserved lemons
Takes minutes to assemble, ready in a week and lasts 3-4 months in the refrigerator (if you don't use them up).
Servings: 1 Quart
Ingredients
- 4-6 Lemons ORGANIC only!
- 1 Cup Himalayan salt
- Filtered water
Instructions
- Wash Lemons. Trim off ends and any blemishes.
- Slice (Two at a time) and remove loose seeds.
- Put a thin layer of salt in the bottom of a wide mouth quart jar. Lay one lemon slice flat in the center. Stack one row of lemons on the side of the jar and use smaller lemon slices to hold them in place.
- Add salt to hold the first layer in place and repeat with the second.
- Cut more lemons as necessary to keep the uniform slice on the sides and fill the inside with the remaining pieces alternating salt and lemon until the jar is full.
- Add one final layer of salt (as needed) and fill with filtered water.
- Put lid on tightly and place in the refrigerator.
- The lemons will soften more and more over time but are usable within a week. Take out one or two, wash off the salt, get rid of any seeds then chop them up to use.
Notes
This is a Snap Pea Sheep recipe.
Frankly, I don't know where I got this recipe originally but it is more of a technique than a recipe. I've tried this with oranges and limes as well but prefer the lemons.
I've made preserved limes with the same exact technique. The limes add an unexpected burst of flavor to food and I particularly like them with a little chili pepper. Try them on tacos or in your guacamole!
Salt marinating type of pickling and can be used for numerous applications.