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Quick Preserved Lemons Recipe
|Organic lemon||8 , scrubbed|
|Water||2 Cup (32 tbs)|
|Kosher salt||1 Cup (16 tbs)|
|Fresh lemon juice||1 Tablespoon|
Calories 16 Calories from Fat 2
% Daily Value*
Total Fat 0.23 g0.36%
Saturated Fat 0.03 g0.15%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15145.4 mg631.1%
Total Carbohydrates 8 g2.8%
Dietary Fiber 3.6 g14.6%
Sugars 0.1 g
Protein 0.94 g1.9%
Vitamin A 0.5% Vitamin C 101.2%
Calcium 4.7% Iron 3%
*Based on a 2000 Calorie diet
Cut the lemons in quarters from the flower tip to within 1/4 inch of the stem end.
Tightly pack the lemons into the jar.
In a medium saucepan, bring the water to a boil and stir in the salt until dissolved.
Fill the jar completely with the salt water and cover tightly.
Let sit at room temperature for 24 hours.
If the water is not up to the brim of the jar, add lemon juice to make up the difference.
Refrigerate for 2 weeks before using.