Preserved Lemons

4.7
(16)

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

2
2
Prep Time:
15 mins
Additional Time:
7 days
Total Time:
7 days 15 mins
Servings:
32
Yield:
32 pieces

Ingredients

  • 4 large lemons, cut into 8 wedges each

  • ¾ cup kosher salt

  • 1 cup lemon juice

  • ¾ cup olive oil

Directions

  1. Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.

  2. To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Nutrition Facts (per serving)

50 Calories
5g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 50
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 2136mg 93%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 0g
Vitamin C 14mg 72%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 30mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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