Easy Preserved Lemons Recipe

How to make it

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• Wash the lemons and pat dry
• Cut 4 lemons in half and then each half into 4 pieces
• Or you may cut each lemon in half vertically but not cut through all the way
• Place lemons in a non metallic bowl
• Pour on enough salt to drench them ( perhaps 1/2 cup or more! )
• If you cut lemons verticaly, push salt into them
• Toss lemons in salt to coat well- do not shake off any excess
• Pack salted lemons tightly in jars
• Squeeze enough more lemons to render their juice
• Pour lemon juice in jars over the cut up lemons to completely cover
• Push in a bay leaf or lemon leaf ( optional )
• Seal with a non metallic cover
• Store in a cool place out of direct sunlight
• Each day for a week, shake jar to distribute salt and juices
• Then refrigerate and use as desired.
• Note: the rinds may not get as soft as with the traditional technique
• So some people briefly parboil the lemons to soften the skins before proceeding with the recipe
• Remember these are very salty and drain and rinse well before use!
• Normally one can either use the rind and or pulp as the recipe indicates although the pickled rind is often particularly used.
• Uses: in soups, vegetable salads, poultry, meat, fish,rice, pastas, beans and even in some dessert recipes!