Ingredients
- 1X 2X 3X
- 8 large lemons
- ½ cup Kosher salt
- 2 tablespoons of sugar
- 2 tablespoons pepper corns
- 4 to 5 dry bay leaves
- Fresh lemon juice of 7 to 8 lemons, (about 2 1/2 cups of fresh lemon juice)
Directions
Key ingredients
- Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
- Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
- The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
- Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.
Notes
Jar Options: I used this 33.75-ounce jar to fit all the lemons. Note that lemon sizes will vary, so the important thing is to select a large jar with an air-tight lid that will fit the lemons snuggly. You can use a couple of smaller jars too, that will work.
How long will salt-preserved lemons last in the fridge? If properly stored in the fridge, they will keep for up to 6 months.
Preserved lemons will be mellow but intense with flavor…their flesh and skins are tender and edible.
The serving size here is 1/2 preserved lemon.
Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
Calories: 31.4kcal Carbohydrates: 9.5g Protein: 0.8g Sodium: 3538.3mg Potassium: 123.4mg Fiber: 1.9g Vitamin A: 22.1IU Vitamin C: 40.4mg Calcium: 23.8mg Iron: 0.5mg