Preserved Lemons
These quick preserved lemons are so easy to make and can be used in a wide variety of recipes to easily add a burst of flavor! They're also lacto-fermented and full of probiotics and healthful antioxidants!
Equipment
- 1 2 Quart Mason Jar
Ingredients
- 3 lbs Organic Lemons
- 1/2 Cup Kosher Salt
- 4 Tbsp Table Sugar
- Juice from two whole lemons
Instructions
- Wash the outside of the lemons carefully with warm water, then cut both ends off and slice them lengthwise into quarters. Place them in a large bowl. Leave two whole lemons for juicing.3 lbs Organic Lemons
- Measure out the 4 Tbsp of Table sugar and sprinkle it over the sliced lemons. Then, measure out the 1/2 Cup Kosher salt and sprinkle it over. Squeeze the juice from the halved lemon over the top of the sugared/salted lemons and toss well to combine. All the lemons should be coated well. Then, squeeze the juice from the two reserved lemons over the sliced lemons.1/2 Cup Kosher Salt, 4 Tbsp Table Sugar, Juice from two whole lemons
- Place the lemons in a clean, 2 quart sized jar and pour the lemon juice from the bowl over the lemons. Allow the lemons to sit at room temperature overnight or for 12 hours. They will begin to release juices during this time.
- After 12 hour at room temperature, the lemons should have released a good bit of juice in addition to the lemons juice that was added. Use a wooden spoon or utensil to press the lemons down into the jar so that the juice covers the lemons. If there is not enough juice, add enough lemon juice to barely cover all the lemons in the jar.
- Place an air tight lid onto the jar and turn to seal. Place the jar into the refrigerator for three weeks before using. Preserved lemons can be stored for up to 6 months.