Preserved Lemons

Make sure your work surface and equipment are very clean before starting this recipe. Boiling the lemons will remove the food-grade wax coating.
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Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 5 kcal


Calories: 5 kcalCarbohydrates: 1 gSodium: 120 mgFiber: 1 g


  • 16 lemons ends trimmed
  • 1 cup kosher salt


  • 1. To sterilize: Bring a large pot of water to a boil. Add two 1-quart canning jars, their lids, and a large metal spoon and boil for 10 minutes. Using tongs, transfer equipment to a clean kitchen towel to cool.
  • 2. Add lemons to the water and boil for about 1 minute; drain and pat dry with paper towels. Cool, cut into quarters, and transfer to a large, clean bowl. Add salt and use the sterilized spoon to combine, mashing some of the lemons against the sides of the bowl to release juices.
  • 3. Transfer lemons to the jars, pressing down with the spoon to fit, and top with any leftover salt from the bowl. Seal and let sit at room temperature for 3 days, shaking jars once a day to distribute juices. Transfer to refrigerator and let lemons cure until rinds are glossy and soft, about 3 weeks.
  • Store It: In the refrigerator for up to 6 months.
  • Source: Hannaford fresh Magazine, January - February 2016
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