Preserved Lemon
Ingredients
Directions
Prepare
Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
Cure
Cover the jar and store in a dark place for a day.
If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
Store in a cool dark place for approximately 2 weeks.
Refrigerate afterwards.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Lemons
- Provide the fruit that softens and turns tender and mellow as the salt cures it.
- Salt
- Draws liquid out of the lemons and preserves them, forming a brine that covers the fruit.
The step that matters
Keeping the lemons submerged in their own liquid. Salt draws juice out of the lemons to form a brine. If the lemons are not fully covered, they can spoil or dry out, so adding salt and resealing the jar is needed when liquid is short.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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