Ingredients for Preserved Lemons Middle Eastern Style
- Coarse Salt
- 1 kg lemons (about 10-12 medium)
- Bay Leaf
- Cloves
- Cinnamon Stick
- Lemon Juice
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How to Make Preserved Lemons Middle Eastern Style
- Wash 1 kg of lemons thoroughly and scrub away any dirt.
- Using a sharp knife or vegetable peeler, remove the zest from about half of the lemons, being careful not to remove any of the white pith (this can make the lemons bitter). Set the zest aside.
- Slice the remaining lemons thinly, approximately 1/4 inch thick. Try to avoid cutting all the way through, leaving the base slightly intact to keep the lemon intact.
- Pack the sliced lemons tightly into your sterilized jars. Add the reserved lemon zest into the jars.
- In a bowl, combine 1 cup of coarse sea salt with 1/2 cup of water until the salt is dissolved. Pour this solution over the lemons in the jars, ensuring all the slices are completely submerged. Top up with more salt water if necessary.
- Seal the jars tightly and store in a cool, dark place for at least 4 weeks, up to a year. Give the jars a gentle shake occasionally during this period.
- Once matured, your preserved lemons are ready to use! Rinse the lemons before chopping or slicing, discarding the pulp and seeds if desired.
Nutrition Information (Approximate per serving)
Sodium
4038 g
Sugar
57g
Fat
1g
Carbs
18g
