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 3/4 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 Caesar Salad
- Moroccan Chicken with Green Olives & Preserved Lemon
- Preserved Lemon Vinaigrette
- Roasted Asparagus with Preserved Lemon & Balsamic