Small Batch Preserved Lemons
Always have preserved lemons ready to go with this small batch preserved lemon recipe that adds a complex flavor to North African or inspired dishes.
Prep Time10 minutes mins
Storage Time30 days d
Total Time30 days d 10 minutes mins
Course: Ingredients
Cuisine: Moroccan
Keyword: lemon, preserved lemon, small batch
Servings: 1 pint
Author: April
- 4 lemons
- 6 tablespoons kosher salt
- lemon juice
Thoroughly wash and scrub the lemons. Pat dry.
Slice the nubs from two lemons. Using a sharp knife, slice ¾ of the way through one lemon lengthwise, then rotate the lemon and cut perpendicular to the first cut, making a cross. You want the lemon fully attached at one end. Do the same thing to one more lemon
Over a large bowl or plate, fill each lemon with 3 tablespoons of salt, using your fingers to help jam the salt into the flesh where you made the cuts.
Put the salted lemons in the mason jar. Mash them in a little as needed. Pour any remaining salt from the bowl or plate into the lemon jar.
Juice the other two lemons and add that juice to the jar. Use additional lemon juice (fresh squeezed or otherwise) to cover the remainder of the lemons.
Put the lid on tightly and store in a cool, dark cabinet for 30 days. I put mine somewhere I will open semi-frequently, so I will remember to turn it over at least every few days. Refrigerate after opening and use within 1 year.