We have some specific recipes that you’ve got the option to use them in, too!
Be sure you have extra lemons on hand, just in case.
Rinse and scrub clean the lemons.
Simply Recipes / Sally Vargas
With each lemon, cut off any stems.
Cut off 1/4 inch from the tip of the lemons.
Gently pull launch the lemons and sprinkle well with kosher salt, inside and out.
Simply Recipes / Sally Vargas
Put the prepared lemons to the jar, one at a time.
After each one, press it down so its juices come out and rise to the top.
Pack the jar with lemons, making sure that they are covered with juice.
Simply Recipes / Sally Vargas
The number of lemons that fit in the jar will depend on the size of your lemons.
If any of the lemons break apart, don’t worry.
It won’t ruin anything.
Simply Recipes / Sally Vargas
Simple Tip!
The blunt end of a muddling stick is a good tool to use to press down the lemons.
Turn the jar upside down every so often.
Simply Recipes / Sally Vargas
Turn the jar upside down occasionally while storing in the refrigerator.
To use preserved lemons in cooking, remove one from the jar and rinse it to remove the salt.
Thinly slice or chop the preserved lemon rind to use in a recipe.
Simply Recipes / Sally Vargas
Preserved lemons can bestored in the refrigerator for up to 6 months.
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
