Recipe

Preserved Lemons Recipe

Add Step-by-Step Photos	Antics / All my dishes 2 years, 1 month ago 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. The seems to keep forever ... More Prep:30m Servings:20	Antics
	lemon lime citrus ingredient flavor

Does this look good? Yeah! / Nope

Fans

notyourmom

Ingredients

10 lemons quartered

6" of ginger

1 cup salt

1 cup sugar

Directions

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.

Recent Gawkers

toml

mable60

joyfully

pennymar

mother_e

raelene1

nadira

wanda52

nerminoz

sylvia19

stonyhur

hollymay

Not quite what you're looking for? See more Homemade Ingredients / Misc

Or see more just like this

Comments

zena824 2 years, 1 month ago said:
This is interesting.... kinda looks like limes in there....

antics 2 years, 1 month ago said:
Yeah that picture is (very fresh) limes. They're just about ready now, the sugar dissolves and forms a thick syrup and the vibrant green (or yellow) dulls a bit over time. I'd like to try it with oranges or mixed citrus too but haven't gotten around to it.

kaitatomaita 2 years, 1 month ago said:
Would you eat these straight out of the jar, or serve them with a meal? They look enticing!

antics 2 years, 1 month ago said:
The flavor is so intense that I don't think you could eat it straight. I like to make a rub (with garlic, spices, and mushed preserved lemons) for chicken, pork, or seafood; or mixed them into polenta. This looks pretty good too: Chicken Tagine W Olives And Preserved Lemons Recipe

kaitatomaita 2 years, 1 month ago said:
Thanks for the tip!

berry 2 years, 1 month ago said:
Oh my.. I love this recipe from Morocco... Favorite flavors for me! Thanks!

coffeebean53 2 years, 1 month ago said:
I knew there was a reason I was saving a mason jar. I'll have to try these for sure. Thanks for posting.

hexxorba 1 year, 9 months ago said:
Is all the sugar and salt necessary? could i put a fourth of a cup of each in and achieve the same results?

antics 1 year, 9 months ago said:
@hexxorba - I don't know but its worth a shot. The juice itself is enough to preserve the fruit I bet (like veggie confit) but I'm sure the sugar and salt help as a preservative plus add to the flavor. After a while the juice turns into a thick syrup which I imagine is because of the sugar/salt. If you try it let me know how it turns out.

rosemarysbaby 1 year, 5 months ago said:
This looks great. And so easy too. It's definitely going on my "to-make" list. Hmmmmm, I wonder what would happen if you put a Scotch bonnet or a jalapeño in with the lemons/limes?

antics 1 year, 5 months ago said:
Hrm...not listed in my 'official' ingredients but visible in the picture are some chilies of your choice. I used thai giants but I think a scotch bonnet would be great too. I'd definitely recommend a little heat in there.

notyourmomma 1 year, 4 months ago said:
Love the ginger addition and the peppers. good stuff. great post.

Add a Comment