Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
How To Make Preserved Lemons
Let's Be Social!
Noreen's Kitchen © ALL RIGHTS RESERVED.
You will want to layer lemons and non iodized salt. I have used Kosher salt, but you could also use canning salt. Lemons, salt, lemons, salt. Cram those lemons in there. Don't leave any space. When you get to the top, leave enough space for the juice of two lemons. Put a lid on the jar and give it a good shake. Now leave the jar on your counter to cure for 30 days being sure to shake the jar a few times a day. In time all the salt will dissolve and the brine will begin to salt cure or pickle the lemons. After 30 days you will want to store these in the refrigerator, where they will last indefinitely due to the salt and the acid. Just be sure to clean the rim each time you seal the jar. I also suggest a plastic jar lid for mason jar storage to reduce the chance of the lemons corroding the metal jar lid.
These lemons should be rinsed when you plan to use them. Only take out what you need and rinse them in a strainer under cold water. You can add these to the pan or to the cavity when roasting chicken or other poultry. Use them for baking, steaming, roasting or grilling fish. These are amazing on salmon! Add them chopped to
cake batters, or candy them with sugar and allow them to cool and dry and use as a garnish for cupcakes or tea cakes. The only limit is your imagination.
I hope you give preserving lemons a try sometime soon and I hope you love them!
You can see some of the products I used in this video on my Amazon Influencer page here: https://www.amazon.com/shop/noreenskitchen
Get my cookbooks here: http://bit.ly/1czqM5R
Wash lemons and scrub under hot water. Dip in apple cider vinegar and rinse well.
Slice lemons no thicker than ¼ inch. Discard ends.
Start with a 24 or 32 ounce jar.
Place a few slices of lemon in the bottom of the jar along with a spoonful of salt.
Continue layering lemon slices and salt being sure to really wedge the lemons in the jar.
When you reach the top and have put as many lemons as you can, pour the lemon juice into the jar.
Wipe the rim of the jar and place the lid and ring and secure.
Shake the jar well to distribute the salt.
Place on your kitchen counter and keep it there for 30 days to cure.
Shake the jar a couple times a day to help dissolve the salt which will allow the preservation process to take place.
After 30 days your preserved lemons will be ready to use.
Use these as an accompaniment to roasted chicken, fish, pork or beef. They should be rinsed well before using to remove any excess saltiness.
Store in the refrigerator indefinitely.
NOTE: As you use the lemons, you should transfer them to an appropriately sized jar or container. You want the lemons to be covered with the brine to continue to be preserved, otherwise they could grow mold.
Today I am sharing an awesome and simple way to make your own amazing super flavor staple to keep in your fridge. I think you will find yourself reaching for these time and time again! Preserved lemons are a great condiment to make and have on hand for adding to lots of recipes. These are generally middle eastern in nature and used in Moroccan and Tunisian and other ethnic cooking. I think you will enjoy these so much, you will always want them within reach!
2 pounds organic lemons
NOTE: Meyer Lemons work great!
1 cup Kosher saltJuice of two lemons
Preserved lemons are a very old condiment in some styles of cooking. These are nothing more than lemons, lemon juice and salt. This is a somewhat ancient form of preserving. When you have an abundance of lemons or when they are in season this is a great thing to do with them. I have mostly seen this done with Meyer lemons and right now they are in abundance, however I could not find any where I live. The day before I saw them at Trader Joe's but did not pick any up. So organic regular lemons it is.
I started out with a two pound bag of lemons. I washed and scrubbed them under hot running water and then rinsed them in an apple cider vinegar bath. The lemons were sliced very thin. no thinner than 1/8 inch or they will become much to soft and won't hold their shape. I also sterilized two 24 ounce (pint and a half) jars even though I only ended up with one jar of lemons.