“I found this on the internet per recipe request. It looks so interesting I’m going to make these soon. Let me know if you do first.”
1/4 cupsalt( I would use kosher)
5 -6coriander seeds(optional)
3 -4black peppercorns(optional)
fresh lemon juice, not the bottled stuff,if needed
Quarter each lemon from top to 1/2 inch from bottom.
Sprinkle with salt on exposed flesh and reshape fruit.
Place 1 T of salt in the bottom of a sterilized one pint mason jar.
Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
Press lemons down to release their juices.
Add FRESH lemon juice to cover lemons if needed, leaving some head space.
Top with a sterile lid, and shake jar well.
Shake jar once every day, for 30 days, and then you’re ready to use.
Note—if you see a”lacy” white substance clinging to the lemon’s don’t worry, it’s not harmful.
You need to rinse your lemons anyway before using to remove the salty brine.
“I made several jars of these to tuck into the holiday treat baskets that I assemble for my friends.The recipe is really easy and makes quite an impressive jar that beautiful to look at!I used some of the lemons that I kept for my self in a simple chicken saute and really liked the result.Thanks for an interesting and different recipe.”
“I made this over a year ago and have just used some for the first time.Boy is is good.I just made Recipe # 453144.Interestingly adding these preserved lemons to edamame creates a flavor reminiscent of olives. I am now interested in finding more recipes in which I can use these delicious preserved lemons!”