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Easy Preserved Lemons

This is a simple way to make preserved lemons. A little drizzle of this stuff goes a long way when making salads, using as a topping, or in your marinades. It's great because it doesn't have just a lemon flavour, it's also got the taste of the dissolved lemon rind, which is amazing. There's nothing quite like it.

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Below is a link to my Moroccan Preserved Lemons recipe, which takes a few more ingredients, but is a deliciously fun twist on this recipe.

Prep Time: 15 minutes

Total Time: 2 weeks preserving time minimum

Link: Moroccan Preserved Lemons

Ingredients:

Steps:

  1. Place some salt in the bottom of a clean jar, then add lemons pieces. Keep layering them (salt, lemon, salt, lemon) until you reach the top of the jar.
  2. When your jar is full, cover the top with more salt.
  3. Screw the jar's lid on tight. If you have a metal jar, place a piece of plastic wrap between the jar's lip and the lid. Store the jar in a dark place at room temperature for at least 2 weeks. The longer you store the lemons, the more the rind will dissolve, resulting in a more delicious preserve.

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March 4, 20192 found this helpful

HI THIS REALLY CAUGHT MY EYE AND I AM DEFINITELY GOING TO DO THIS, IT WILL BE MY FIRST PRESERVE EVER AND I WILL BE 82 NEXT MONTH. THANK YOU FOR SHARING. BLESSINGS.

Reply Was this helpful? 2
March 4, 20191 found this helpful

Awesome, Trixie! Happy early birthday to you! I hope you enjoy this. Let us know how it turns out? :)

Reply Was this helpful? 1
March 4, 20190 found this helpful

Once the jar is full, and you cover the lemons with salt, you then add the water which has been boiled and then cooled as noted in the link?

Reply Was this helpful? Yes
March 5, 20190 found this helpful

No, the boiled and cooled water is for that other type of Moroccan preserved lemons. For this one, simply layer the salt and the lemons alternately. The juice from the lemons will draw out on their own. You can squeeze some if it's on the dry side as all lemons react differently. But no, no water added here.

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Anonymous
February 6, 20200 found this helpful

Not good for a sodium controlled diet!

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February 8, 20200 found this helpful

I've made these for about 15 years. My lemons are sliced into circles and vegetable oil is covering it all. The bonus is you have a yummy lemon oil to use in other recipes and dressings. I brown chicken, lay the lemon slices atop them, add a smidge of garlic powder, and a handful of green olives and let it all simmer for abt 20 minutes. When done, sprinkle with chopped parsley and serve with white rice. The taste of these lemons is indescribable. So mellow. I've tried to describe the taste to friends but they don't get it.

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February 13, 20200 found this helpful

Kosher, non-iodized, really want to try this and get it right.
Thank you.

Reply Was this helpful? Yes

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