| Total: | 8 days |
| Active: | 15 min |
| Yield: | 1 pint |
Ingredients
- 4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
- 40 grams kosher salt
Instructions
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons’ juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 34 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 270 mg |
Reviews
Made this recipe time and time again and comes out perfect every time. Thanks Alton
Wonderful recipe. I made these a year ago with Meyer lemons and just used the last of them a month or so ago. Very simple to make and they can be added to so many recipes, thanks so much to Alton Brown.
I make a few jars every summer with the lemons from a neighbor’s tree. After it’s ready to eat, I separate the pulp from the peel, thin slice the peel and put it in its own jar with enough of the preserving liquid to cover. I love to top Brie with the peel and spread on crackers. Yummy! The pulp I blend into a paste. I jar that up and put it in cakes, main courses, sauces, etc. Add to anything where a salty citrus taste will punch up the flavors.
This is simple and easy to do. I ordered preserved lemons online and paid through the nose. This technique is easy and much less expensive. The lemons are great when roasting chicken or lamb, and I can use the preserved peel almost like candied lemon peel in breads and baked goods, just make sure you use less salt in recipes, because the lemos have plenty
Great, direct recipe for this wonderful condiment. Definitely worth making at home. Worth noting that 1) good to use unwaxed, organic lemons if possible, and 2) those from Morocco use varietal lemons that are pulpy, juicy and flavorful with almosr a note of “sweetness” … if possible, find really tasty lemons for this; it’s worth it. Meyer type lemons work well if not too thin skinned. Just sayin’. We use these in a delightful preserved lemon salad dressing … almost addictive.