Simple Preserved Lemons ๐
Description: This recipe is a speedy adaptation of Paula Wolfert’s quick method, with the added efficiency of blanching the lemons beforehand. Perfect for various salads and as a guilt-free alternative to olives, these preserved lemons carry the essence of Southwest Asian, Moroccan, African, and Asian cuisines.
Key Benefits: Low in protein, vegan-friendly, low in cholesterol, kosher, and suitable for those with specific dietary restrictions. Plus, it’s an easy weeknight recipe that’s also suitable for canning.
Nutritional Information (per serving):
- Calories: 16.8
- Fat: 1.2g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 1580.2mg
- Carbohydrates: 2.2g
- Fiber: 0.7g
- Sugar: 0.6g
- Protein: 0.3g
Yield: Approximately 48 pieces
Ingredients:
- 2 1/2 – 3 lemons
- 2/3 cup coarse salt
- 1/4 cup olive oil
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Blanch 6 lemons in boiling water for 5 minutes. | 5 minutes |
| 2 | When cool enough to handle, cut lemons into 8 wedges each and discard seeds. | – |
| 3 | Toss lemon wedges with salt in a bowl and pack into a jar. | – |
| 4 | Squeeze enough juice from remaining lemons to measure 1 cup. | – |
| 5 | Add enough lemon juice to cover the lemon wedges in the jar, then cover the jar with a lid. | – |
| 6 | Let the jar stand at room temperature, shaking gently once a day, for 5 days. | 5 days |
| 7 | Add olive oil to the jar and chill. | – |
| 8 | Preserved lemons can be kept chilled for up to 1 year. | – |
Enjoy your tangy, flavorful preserved lemons as a delightful addition to your culinary creations! ๐ฝ๏ธ
