Stock Your Pantry: Make Preserved Lemons

This would be a good time to start some preserved lemons. Lucky if you’re in California and lemons are on the trees everywhere. My method is a little different from how these fine specimens look like they were made, but you can’t go wrong with just two ingredients: lemons and salt.

Method:

Wash and dry your lemons. Slit lemons lengthwise into 4 wedges, but don’t cut all the way through, stuff kosher salt into slits, pack tightly into a sterile jar, submerge in lemon juice, seal and wait at least a month. To use them, take just the rind, scrape off the pulp, rinse off excess salt, and add a tiny bit to vinaigrettes and stews for incredible flavor.

Who’s made these and how do you like to use them?

 

2 responses

  1. Whoops saw also kinds of spelling errors, rewriting,
    I make preserved lemons all the time, I use them in stews, fish, chicken casseroles, salads, lentil dishes. They are a great addition to most anything

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s