Preserved lemons 


Yield: 7

  • 7 lemons, washed

  • 7 tablespoons rock salt

  • Lemon Juice


* Wash the lemons and cut them in half making sure it maintains contact at the end where the stem attaches, then turn it 90 degrees and do the same. At this point you should have 4 quarters attached at the top of the lemon. 

* Rub the inside of each lemon with 1 tablespoon of coarse salt, close the lemon and squeeze it into a sterilized jar. Repeat the process with all the lemons and pack them tightly. Add a little more lemon juice just to cover the top of the lemon and seal the jar. 

* Now the jar needs to stay for 2 days in a cool room making sure it is turned 180 degrees around every 6 hours. After 2 days of this process store in the fridge and the lemons will be ready in about 2 to 3 weeks. 


Per Serving : 12 Calories; trace Fat (5.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5642mg Sodium.