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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pieces 28g Recipe makes 48 pieces) |
||
| Calories 14 | ||
| Calories from Fat 10 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1580mg | 65% | |
| Potassium 34mg | 0% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.0g | ||
| Protein 0.3g | 0% | |
Preserved Lemons
By: Mirj
Jan 2, 2002
This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.
48 pieces
Ingredients
- 2 1/2-3 lbs lemons (10 to 12)
- 2/3 cup coarse salt
- 1/4 cup olive oil
Directions
1
Blanch 6 lemons in boiling water 5 minutes.2
When cool enough to handle, cut lemons into 8 wedges each and discard seeds.3
Toss with salt in a bowl and pack into jar.4
Squeeze enough juice from remaining lemons to measure 1 cup.5
Add enough juice to cover lemons and cover jar with lid.6
Let stand at room temperature, shaking gently once a day, 5 days.7
Add oil and chill.8
Preserved lemons keep, chilled, up to 1 year.
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- Course > Appetizers
- Course > Condiments, etc.
- Main Ingredient > Fruit
- Cuisine > African > Northern > Moroccan
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > > 1 day
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Technique > Canning
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
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- Occasion > Everyday
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Cholesterol
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- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Maeven6
On Apr 21, 2008
I love these!!! My family loves them and they are our standard now. A bit of cheese one of these lemon slices and a slice of dense bread and your in heaven. Thank you sooo much Mirj. As always you posted another winner. I also used your processing for all the other recipes I tried and it is soooo simple and fast. Other uses, tuna, humus, any fish or chicken dish is great using these.
From: ChefMarvelIris
On Jan 27, 2008
These were great. I had never tasted them before. Lemons are sooooo expensive right now that I harvested my Myers lemons and made the receipt from them. Really good. Made the Moroccan chicken with preserved lemons last night and it was to die for. Thank you.
From: Margaret Schneider
On May 19, 2003
This is a 5 star recipe not only based upon appearance and taste, but convenience! The lemon pieces, chopped or whole, are suitable for addition to anything that might benefit by a bit of lemon. I leave the salt on, but reduce the over-all salt content until a taste test. Great on pasta with oil and garlic!!
From: Jane*in*RI
On Jun 10, 2003
I made these a month or so ago, but wanted to make something w/them before I actually posted a review. I finally used them last night - I sauteed spinach w/olive oil, red bell pepper & garlic. I love them and have a feeling I'll come up w/many more ideas to use them.
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