Lisa Atwood, Rebecca Courchesne, Rick Field

Preserved Lemons

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Preparation info
  • Makes

    2

    one quart jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

A staple in the pantries of the Middle East and North Africa, preserved lemons are a lemon lover’s dream. To make preserved limes using the same technique.

Ingredients

  • 10 firm, slightly underripe lemons, preferably Meyer lemons
  • 12 Tbsp (6 oz/185

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, bring 3 qt (3 l) water to a boil. Meanwhile, scrub each lemon thorou