Preserved Lemons

IMG_0579This is a fun recipe I found in an old copy of Southern Living Magazine and recently tried:

Preserved Lemons with Rosemary

Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.

Prep: 10 minutes

Cook: 10 minutes

Chill: 3 days

4 lemons

1/2 cup kosher salt

1 teaspoon dried crushed red pepper

4 sprigs fresh rosemary

1 cup fresh lemon juice

1) Bring a large saucepan to a boil, add lemons. Boil for 5 minutes; drain. Run lemons under cold water until cool enough to handle.

2) Cut lemons into wedges, discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year. Makes 1 quart.


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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.

5 Responses to Preserved Lemons

  1. Love this, Brie! I’ll have to make some sometime. 🙂

  2. Mike says:

    That isn’t the traditional way to make preserved lemons. And they don’t come out tasting as wonderful. Lemons should be cut in fours packed with salt in a jar covered. With lemon juice (fresh only) and set in a cool place on the counter for a month. After a month they will be easy to use, scrape out insides and rinse and they are ready to use. You can add other spices to the jar for added flavor.

  3. Kate says:

    I just recently discovered that if you put a whole lemon in the freezer and use it to grate it on everything, it is amazing. The zest all the way into the pulp area! Melts onto grains and fish and is delicious!

  4. Kay Augustine says:

    Mike, what do you mean by “scrape out insides and rinse”? Do you only use the rinds?

  5. Nichole says:

    When you say to seal the jar, do I seal it in a hot water bath, or just put the lid on properly?