Preserved Lemons
Preserved lemons are the ultimate game changing condiment recipe. They add a punch of flavor to salad dressings, dips like hummus, and as a garnish for mild proteins, like fish. You may be used to buying them at a fancy gourmet market, but did you know they are so simple and easy to make at home? I’m ready to show you all the tips!
Prep Time 15 minutes mins
Total Time 14 days d
- 4-5 medium lemons quartered with ends intact
- 1/2 cup Kosher salt
- 1/2 cup lemon juice
Quarter the lemons, keeping the bottom end in tact.
Sprinkle the inside with a generous handful of salt. Pack the lemons into a large mason jar. I used a 32 oz jar
Fill the mason jar with lemon juice water and sprinkle more salt on top.
Press the lemons down then seal the jar with a lid and keep at room temperature for 2 to 3 weeks to ferment. Then place them in the fridge.
Chop up and serve with your favorite fish and vegetable dishes.
Store in the fridge for several months.