Homemade Preserved Lemons
Super simple homemade preserved lemons is a secret ingredient for elevating almost any savory dish. Try it in salad dressings, roasts, baked goods, etc.
Calories: 48.6 kcal
Equipment & Tools
- 1 large canning jar (1750 ml ~7.4 cups)
INGREDIENTS
- 1 kg lemons (preferably Meyer lemons, smaller)
- 450 g sea salt
- 315 ml lemon juice
INSTRUCTIONS
- Wash the canning jar and place in the oven at 120ºC/250ºF for at last 10 minutes or until competely dry.
- Wash and pat dry the lemons.
- Cut the round part at the stem removing the stem in the process. Cut the lemon, lengthwise leaving about 1/4 of the bottom uncut. Rotate the lemon by 90 degrees and make another such cut.
- Gently pry open the lemons and add about one tablespoon of salt in between the cut sides. Be generous with the salt.
- Place the salted lemons in the sterilized jar so that they are packed tightly.
- Use your hand to push down the lemons. Add the lemon juice so that all the lemons are submerged.
- Cover and place it on the counter.
- Check the lemons every day and push them down (daily) if not submerged.
NUTRITION*
Calories: 48.6kcal (2%) | Carbohydrates: 15.5g (5%) | Protein: 1.6g (3%) | Fat: 0.5g (1%) | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 23572.2mg (1025%) | Potassium: 235.2mg (7%) | Fiber: 3.9g (16%) | Sugar: 4.5g (5%) | Vitamin A: 32.3IU (1%) | Vitamin C: 88.1mg (107%) | Calcium: 52.3mg (5%) | Iron: 1mg (6%)
* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.