Weekly Recipes - Preserved Lemons

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Preserved Lemons by Tony Avirgan, Sunnyside Gourmet

This week, we're sharing a recipe for Preserved Lemons. They are easy to make and exotic. They can be used to make almost any dish special. We put them, of course, in any Moroccan dish. They are a great addition to omelets, dips or salads. They are beautiful to keep in a glass jar in the kitchen.

Preparation Instructions

Sterilize a Ball Jar big enough to hold several lemons. Cut lemons twice almost through end to end and butterfly. Open them up and sprinkle generously with kosher salt. Stuff lemons into sterilized jar and fill jar with fresh lemon juice. Make sure there are no air pockets. Put optional spices in jar making sure they, and the lemons, are submerged.

Close jar and store out of direct sunlight. In 30 days you will have delicious Preserved Lemons.

We take out a lemon to use and put another salted one at the bottom of the jar. You won't need to sterilize the jar again. There is no harm leaving lemons in the brine longer than 30 days.

We'll be back next week with another wholesome recipe.

Happy cooking,

Tony Avirgan, Sunnyside Gourmet

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