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Preserved Lemon Recipe

Preserved Lemon Recipe

A great pantry item you can make yourself and use in dozens of dishes. If you have a lemon tree, this is a great way to take advantage of all that free fruit! Preserved Lemons also make a great gift.

You Will Need:

• wide mouth glass jar with lid

• three to five lemons per 12 oz jar

• kosher salt

Cut the lemons into quarters, squeeze the juice into the jar, and drop in the wedges, filling the jar ¾ of the way. Add kosher salt until the wedges are covered and no more salt will fit. Put on lid, shake, and you’re done! Over the next 1-2 days, give the jar a shake, adding more salt or lemon juice if needed. What is important is that the lemons stay submerged under a thick brine. Check it for a day or two, then pop it in the fridge and set an appointment on your phone for 30 days, cause then they will be ready for a Stonehouse Caesar! Check the jar occasionally to make sure the lemons are submerged and squish down if needed. Once done, the lemons are best used within 6 months. Store in the fridge. You can also re-use the salt brine again before tossing.

Try Preserved Lemons in our recipe for Stonehouse CaesarMorrocan Chicken with Green Olives and Preserved Lemon or Lemony Green Beans with Gremolata, to name a few.

Works well with

Stonehouse Caesar Recipe
Lemony Green Beans with Gremolata
Shaved Fennel Salad
Stonehouse Caesar Recipe Lemony Green Beans with Gremolata Shaved Fennel Salad
 
Quinoa and Kale Patties
Moroccan Chicken with Green Olives and Preserved Lemon
Cauliflower Steak
Quinoa and Kale Patties Moroccan Chicken with Green Olives and Preserved Lemon Cauliflower Steak
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