Preserved Lemons Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineMethod
Main Ingredient

Ingredients

 Lemons1 1⁄2 Pound (8 Lemons)
 Kosher salt1⁄2 Cup (8 tbs), divided
 Fresh lemon juice1⁄2 Cup (8 tbs) (About 4 Lemons)
 Water1⁄2 Cup (8 tbs)
 Extra-virgin olive oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 443 Calories from Fat 295

% Daily Value*

Total Fat 32 g49%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3807.4 mg158.6%

Total Carbohydrates 83 g27.8%

Dietary Fiber 32.5 g129.9%

Sugars 2.9 g

Protein 9 g17.3%

Vitamin A 4.6% Vitamin C 966.7%

Calcium 42.4% Iron 26.7%

*Based on a 2000 Calorie diet

Directions

1.
Cut a small slice from 1 end of each lemon; stand lemons upright.
Cut each lemon lengthwise into quarters, cutting to, but not through, the opposite end.
Sprinkle 1 teaspoon kosher salt into each lemon.
Place the lemons in a medium bowl; sprinkle with remaining kosher salt, juice, 1/4 cup water, and olive oil.
Let stand, partially covered, at room temperature 2 days, stirring occasionally and pressing the lemons to extract juice.
Cover and refrigerate 3 weeks, stirring occasionally and pressing to extract juice.
2.
Rinse lemons; remove seeds and white pith.
Chop peel.
Place chopped peel in a small bowl; cover and refrigerate up to 6 months.
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