| Level: | Easy |
| Total: | 21 days 5 min |
| Prep: | 5 min |
| Inactive: | 21 days |
| Yield: | 3 lemons |
Ingredients
- 3 organic lemons, skin scrubbed well
- Kosher salt
- 4 peppercorns
- 1/2 lemon, juiced
Instructions
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 20 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 158 mg |
Reviews
how long will the preserved lemons last?
How long before you use them? Do you wait three weeks to use them?
I have a question. Just did my first trial of this recipe. It doesn’t say to slice the lemons before putting them in the brining mixture. So I didn’t. Hope that was the right thing to do!