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.