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Author Notes: A delicious pickled lemon rind that adds a wonderful citrusy flavor to many dishes. So easy to make at home! —Karrie / Tasty Ever After
Makes 5 preserved lemons
- 5 whole organic lemons
- 1/3 cup salt
- extra fresh lemon juice to cover lemons, if needed
- Wash lemons well. Cut the very ends of the lemons and quarter them, leaving the slices attached to each bottom. Sprinkle 1 teaspoon of salt in-between each sliced lemon and set aside.
- Using a clean large glass jar with an air-tight lid, place 2 tablespoons of salt to cover bottom of jar. Take each lemon, one at a time, and put in jar, pressing down to release juice and covering the lemon with another 1 teaspoon of salt. Repeat process with remaining lemons.
- Finish by topping lemons with 2 tablespoons of salt and enough extra fresh lemon juice to fully submerge them in the liquid. Tightly cover the jar with the lid and shake the jar a few times. Leave at room temperature for 2 days, shaking the jar each day. On the third day, place jar in the refrigerator.
- Lemons should be fully pickled in 3-4 weeks and ready to use. Will keep up to 1 year in refrigerator, making sure lemons are always submerged in the lemon juice.
- To use: remove desired amount of lemon and remove the inside and all white pith, leaving only the rind. Use the rind as instructed in a recipe or eat as is (that's what I do sometimes as a snack!). Enjoy!