Ingredients for Overnight Preserved Lemons
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Overnight Preserved Lemons? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Overnight Preserved Lemons
- Juice 6 lemons and set aside the juice (approximately 1 cup).
- Halve the remaining 6 lemons and then quarter each half, leaving them attached at the stem end.
- Pack approximately 2 teaspoons of coarse sea salt into the center of each lemon half. Gently reform the lemon halves and place in a large, resealable freezer bag.
- Cover the lemons halfway with coarse sea salt (approximately 1/2 cup).
- Add the reserved lemon juice to the bag.
- Pack the lemons tightly in the bag, pressing out as much air as possible. Seal the bag tightly.
- Freeze overnight (or for at least 12 hours).
- Remove the lemons from the freezer and allow them to completely thaw.
- Pack any unused lemons tightly into a clean mason jar, adding enough lemon juice and coarse sea salt to completely submerge the lemons.
- Refrigerate until ready to use (at least 2 weeks for optimal flavor).
- Before using, rinse the lemons thoroughly under cold water to remove excess salt.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
7g
