Sidewalk Shoes

A blog about food, and a little about reading, and some sewing, and I might even knit something.

Preserved Lemons

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Once you have found how easy it its to make Homemade Preserved Lemons, you will never buy store bought again!  Post may contain affiliate links.

Preserved Lemons

Homemade Preserved Lemons

I made my first batch of preserved lemons in 2010 and I’ve pretty much made a batch or two every year since then.  If you’ve never had them, they are kind of difficult to describe.   They are tart and sweet with an intense lemon flavor.  Once you start using them, you’ll find you put them in everything.  You can use them anywhere you would use some lemon to jazz up a recipe.  They are particularly incredible in chicken and fish dishes.  I love them in grain salads and pastas.   I’m not kidding when I say they are the most used condiment in my fridge.

Preserved Lemons

So, when I learned that this months #FIJChallenge at Food in Jars was salt preserving, well, it was pretty much a no-brainer.   The beauty of homemade preserved lemons is that they only take about 15 minutes of hands on time!  The rest of the work is done by the magic of salt and time.

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Preserved Lemons

Yield: 1 jar

Preserved Lemons

Ingredients

  • 8-10 lemons (preferably organic)
  • 1/2 cups or more of kosher salt
  • 2 quart glass canning jar

Instructions

  1. Sterilize glass canning jar.
  2. Wash and scrub the lemons.  Cut off the stem tip.  Then cut down through the lemon has if you are cutting it in half lengthwise, but don’t go all the way through.  Turn your knife a quarter turn and do the same thing.  You basically want it cut into 4 wedges that are still connected at the bottom.  (If this doesn’t make sense Google it, there are people who can explain it much better than I!
  3. Place 2 tablespoons of salt at the bottom of the jar.  Holding the lemons over a plate pack salt into the lemon and shove it down into the jar.  Continue until the jar is filled to about an inch from the top.  Pour any juice on the plate into the jar.
  4. Pour the rest of the salt over the lemons and push down on them to release as much juice as possible, and cover tightly. 
  5. Leave sitting out on the counter for 2-3 days.   Every so often, push down on the lemons releasing more juice and shake it around a bit.   After this, the lemons should have released enough juice to submerge all the lemons, if not you can add some lemon juice to the top. 
  6. At this point, I put mine in the fridge, even though some sites say you don’t have to.  They should be ready to eat in a couple of weeks, and should keep for about a year in the fridge.
  7. To use, remove from the jar and rinse with water, removing the salt and pulp.  (You will be using the rinds only).  The rinds get sort of translucent.
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This week I am linking up with: Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Foodie Friday | Saucy Saturdays

Comments

  1. Stumbled and yummed, Pam. What a great post. I’ve heard so much about preserving lemons but you’ve made it very straight-forward. Thank you for sharing with us at Hearth and Soul.

    Reply

  2. I just pinned your Preserved Lemons and can’t wait to try this recipe. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    Reply

  5. Thanks for stopping by my blog today. And thanks for reminding me of preserved lemons. I made them many years ago for, I think, a middle eastern dish. They certainly look delicious on that pizza.

    Yes, I put the mint in a contained space. It’s actually in a large container that I snip off of constantly. I learned my lesson about giving mint free run of the garden!

    Best,
    Bonnie

    Reply

  8. How easy! I had no idea how easy they are to prepare. Looks like I have a new project to get started on! 😉

    Thanks for sharing @ FF!

    Reply

  9. I always have a jar of preserved lemons in my refrigerator. After the lemon chunks are gone, I refill the brine with new lemons one time. After that second batch of lemons is gone, I discard and start again. Once you have them on hand, you’ll be amazed at how many ways you will use them, especially as a substitute for capers.

    Reply

  11. I’ve heard of preserved lemons, but haven’t had any. This doesn’t sound too complicated, and I love that cap on your jar. This might just be the recipe that kick-starts me into preserving stuff. 🙂

    Reply

  12. Now this will come in handy! It seems I often come across recipes that call for preserved lemons, but I am too cheap to buy them in a specialty store. I will try this, happily! Thanks for sharing.

    Reply

  20. Not only is your post gorgeous, it is also helpful. I haven’t made these in an age. Thanks for the inspiration. Have agreat day. Blessings…Mary

    Reply

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

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