Preserved Lemons make for an attractive gift for someone’s kitchen. Just make up and place in an attractive bottle with a simple ribbon. This recipe makes 5 – 10 cups of preserved lemon! If you have some clean and dry…
Preserved Lemons make for an attractive gift for someone’s kitchen. Just make up and place in an attractive bottle with a simple ribbon. This recipe makes 5 – 10 cups of preserved lemon! If you have some clean and dry coffee jars they fit up to two cups each in them!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 10 Lemons
- 1 1/2 cups Coarse Sea Salt
- 1/2 cup Lemon Juice
- 1/4 cup Extra Lemon Juice
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- Cut nine of the lemons into halves, and then cut each half into thirds so they are little wedges.
- Cut the remaining lemon into thin slices cross-ways.
- Place the salt in a large glass bowl and add the small lemon wedges and 1/2 cup of lemon juice.
- Press the salt into the lemons and gently squeeze them to extract some the juice and to get some of the salt into the wedges.
- Pack the salted lemon wedges into sterilized glass jars, adding some of the slices on the outside for decoration.
- Spoon into the jars any remaining salt and liquid from the bowl.
- If there is not enough juice to cover the lemons entirely, add the extra 1/4 cup lemon juice.
- Seal the jars immediately and store in a cool, dark place for at least two weeks before using.
- Make sure you refrigerate the jars on opening.