Preserved Lemons
Preserved lemons are a simple yet powerful ingredient that can transform your cooking. They carry a bit of history and culture in every bite.
Servings 10 people
Calories 48kcal
Cost $8
Equipment
- 1 Canning Jar
Ingredients
- 14 medium and ripe lemons well washed
- 1 ½ cups coarse sea salt
- 1 cinnamon stick snapped into 4 pieces
- 1 tablespoon fennel seeds
- 2 thumbs fresh ginger thinly sliced
Instructions
- Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.14 medium and ripe lemons
- Stuff those 10 lemon with as much of the salt as possible inside the cavity created.1 ½ cups coarse sea salt
- Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.1 cinnamon stick, 1 tablespoon fennel seeds, 2 thumbs fresh ginger
- Seal the jar and leave in a cool place for 3 days.
- After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.
- Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.
Nutrition
Calories: 48kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 16980mg | Potassium: 230mg | Fiber: 5g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 80mg | Calcium: 61mg | Iron: 1mg