Preserved Lemons

Here is a short cut method for preserving lemons.  Preserved lemons add an extra layer of flavor that is an upgrade to any recipe especially in pasta dishes.  The peel, pulp, and juice can all be used in any recipe.  Most methods I have seen require canning and waiting a month, i.e. Ruhlman’s lemon confit.  This method is super simple and can be used day of but better the next day.   You can also add spices such as cinnamon sticks, bay leaves, coriander seeds, cloves, peppercorns, dried chiles, and cardamom pods.  –ts

2 to 3 lemons (using Meyer lemons when in season is always a plus)
2 tablespoons salt

  1. Preheat the oven to 250 degrees F.
  2. Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good).
  3. Cover the lemons with water and cook in the oven for 3 hours. Allow to cool, store in glass jar and refrigerate.

The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass jar.

1 Comment

Filed under Preserved Food, Veggies

One response to “Preserved Lemons

  1. Pingback: Mustard & Herb Crusted Salmon | Nummy Num Num

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