I love the smell, the taste and the way these lemons perfumed and enhance dishes. They can last weeks and even months in a well sterilized jar. A bonus, a jar of preserved lemons look attractively gorgeous on a kitchen shelf. They decorate and provide a know-how to a kitchen. Of course, the know-how is for the person who prepared them.
- A sterilized glass jar large enough to store tightly 4 to 5 lemons. Yes, I prefer glass in this case but as you wish you can use a stainless steel or a thick plastic container.
- 4 to 6 yellow lemon, un-waxed, with no blemishes and preferably with a thin skin.
- The juice of one lemon
- 150 to 200 gr of rock salt or sea salt.
- Wash the lemons and let them soak for 2 to 3 days. Change the water daily.
- Cut the lemons lengthwise on four sides without going through
- Insert some rock or sea salt in each cut. Do not be afraid with the salt. Insert tightly as you can the lemons in the sterilized jar.
- Add more rock or sea salt.
- Add the lemon juice.
- Add water to the brim
- Close the jar and let the lemons rest in this brine for 3 weeks or a month time.
Tip: To sterilize a jar wash it well first, place it in boiling water for 10 minutes and let it dry on a clean kitchen towel. If you wish you may add cinnamon sticks or bay leaves to the jar. Preserved lemons make a beautiful gift.