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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%
how is this calculated?

Preserved Lemons

Recipe #16603 | 5 days | 5 days prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Wild Thyme Flour

On Oct 5, 2009

This is so much morepractical then the usual method...........and you wouldn't tell the difference!!! Thanks

0 people found this review helpful

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From: Neonprincess

On Jun 5, 2009

Fantastic recipe. I use this all the time, it's so easy, and always works!

1 person found this review helpful

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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!!

7 people found this review helpful

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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.

5 people found this review helpful

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Read all 13 reviews