Julee Rosso, Sheila Lukins

Preserved Lemons

Preparation info

  • 12

    lemons
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The time spent in nurturing these lemons is well worthwhile. Once they are well preserved—in two to three weeks—they will last for months in the refrigerator. Since the skins are permeated by the brine, it is best to use lemons with thin smooth skins. (The juice and skin are used in cooking, but the pulp is discarded.)

Ingredients

  • 15 lemons
  • 5 to 6 tablespoons coarse (kosher) salt
  • 3

Method

  1. Quarter 12 lemons lengthwise, cutting to within ½ inch of the stem ends so that the quarters are still attached at the base.
  2. Sprinkle the cut surfaces with coarse salt.
  3. Sprinkle 2 tablespoons of the coarse salt in the bottom of a 6-cup covered glass jar.</