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Sarah’s Preserved Lemons
Credit:
Johnny Miller
Recipe Summary
prep: 10 mins
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
5 to 6 lemons, plus 1/2 to 1 cup fresh juice (from 4 to 6 more)
3/4 cup kosher salt, plus more if necessary
2 cinnamon sticks
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
2 fresh bay leaves
Gallery
Sarah’s Preserved Lemons
Credit:
Johnny Miller
Recipe Summary
prep: 10 mins
Yield: Makes 1 quart
Gallery
Sarah’s Preserved Lemons
Credit:
Johnny Miller
Sarah’s Preserved Lemons
Credit:
Johnny Miller
Sarah’s Preserved Lemons
Recipe Summary
prep: 10 mins
Yield: Makes 1 quart
Recipe Summary
prep: 10 mins
Yield: Makes 1 quart
prep: 10 mins
prep:
10 mins
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 5 to 6 lemons, plus 1/2 to 1 cup fresh juice (from 4 to 6 more)
- 3/4 cup kosher salt, plus more if necessary
- 2 cinnamon sticks
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 2 fresh bay leaves
Directions
Stand 1 lemon on its stem end on a cutting board; cut down center as if cutting in half, but stop about 1/2 inch above stem. Make a perpendicular cut, again stopping about 1/2 inch above stem, so lemon is quartered but still intact. Holding it over a bowl, spread its four quarters open and pack in as much salt as you can, allowing excess to fall into bowl. (You should be able to pack about 2 tablespoons in.) Place lemon, cut-side up, in a dry, sterile 1-quart glass jar (preferably with a neck narrower than jar) with a lid or a clamp closure. Repeat process with as many lemons as jar will hold. (You may have to add some the next day, when first set of lemons are softer.) Add cinnamon sticks, fennel, coriander, bay leaves, and enough lemon juice to cover. Cover with lid; let stand overnight.
Push lemons down in jar with a clean spoon; if you have remaining lemons, add as many as you can now. If necessary, add more lemon juice to completely submerge lemons. Cover with lid, or clamp closed. Place in a dark spot (but do not refrigerate).
For the next week, turn and shake jar once a day to redistribute salt. If lemons are no longer submerged, add more juice. Let stand 2 to 3 weeks more before using. Lemons can be refrigerated in jar 2 to 3 months.
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Reviews:
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All Reviews for Sarah’s Preserved Lemons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
