Preserved Lemons
From antics 16 years ago
- - to make
- Serves 20
Preserved lemons are a north african food that I discovered thru Ming Tsai. They are simple to make, keep very well, and pack a powerful lemon flavor. In addition, the pickling process produces the most interesting texture. Read more The seems to keep forever in the refrigerator - mine first batch are nearly 2yrs old now and are as delicious as ever. This recipe should work with any kind of citrus really. I also like using limes in place of the lemons. See less
Ingredients
- 10 lemons quartered shopping list
- 6" of ginger shopping list
- 1 cup salt shopping list
- 1 cup sugar shopping list
How to make it
- Most people use the juice from the lemons and you will likely need a little extra lemon juice to top off the container. It is important that the lemons are completely submerged when you are finished canning them.
- Add all of the ingredients into a widemouth jar. Pressing down on the lemon slices as you put them in the jar will release their juices. Ensure that all of the lemon are covered with juice (again add more lemon juice if needed) and place in the fridge for 1 week. Shake the jar up now and then to mix the flavors around. After a week they are ready to use.**
- ** I think they need to sit for a couple months personally. After a week its still pretty much just a wet lemon slice.
People Who Like This Dish 13
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 1 people-
love the ginger addition and the peppers. good stuff. great post.
notyourmomma
in South St. Petersburg loved it
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