INGREDIENTS

INSTRUCTIONS

lime juice.
The important thing in preserving lemons is to be certain they are
completely covered with salted fresh lemon juice. With this recipe
you can use the lemon juice over and over again. As a matter of fact,
I keep a jar of used pickling juice in the kitchen, and when I have a
half lemon left over, I toss it into the jar and let it marinate with
the rest. Use only wooden utensils to remove lemons.
Sometimes you will see a sort of lacy, white substance clinging to
preserved lemons in their jar; it is perfectly harmless, but should be
rinsed off for aesthetic reasons just before the lemons are used.
Preserved lemons are rinsed, in any case, to rid them of their salty
taste. Cook with both pulps and rinds.
To make preserved lemons:
Quarter the lemons from the top to within 1/2" of the bottom,
sprinkle salt on the exposed flesh, and then reshape the fruit, just
quarter them.
Place 1 tb. Kosher salt on the bottom of a sterilized one-pint mason
jar. Pack in the lemons and push them down, adding more salt, and the
optional spices, between layers. Press the lemons down to release
their juices and to make room for the remaining lemons. (If the juice
released from the squashed fruit does not cover them, add freshly
squeezed lemon juice -- not chemically produced lemon juice and not
water.*) Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days.
To use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired -- and there is no need to refrigerate
after opening. Preserved lemons will keep up to a year, and the
pickling juice can be used two or three times over the course of a
year.
* The best way to extract the maximum amount of juice from a lemon is
to boil it in water for 2 or 3 minutes and allow it to cool before
squeezing.

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”