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Nutrition Facts

Serving Size 1 2 Litre Jar 1055g

Recipe makes 1 2 Litre Jar)

The following items or measurements
are not included below:

2 whole cloves

8 coriander seeds

8 black peppercorns

jars

Calories 200
Calories from Fat 17 (8%)
Amount Per Serving %DV
Total Fat 2.0g 3%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 48470mg 2019%
Potassium 1299mg 37%
Total Carbohydrate 93.8g 31%
Dietary Fiber 31.6g 126%
Sugars 6.8g
Protein 8.9g 17%
Vitamin A 255mcg 5%
Vitamin B6 0.9mg 42%
Vitamin B12 0.0mcg 0%
Vitamin C 628mg 1047%
Vitamin E 0mcg 0%
Calcium 446mg 44%
Iron 5mg 28%

how is this calculated?

Preserved Fresh Lemons Recipe #209590

I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.
by French Tart

30 days | 30 min prep

1 2 Litre Jar

  1. Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
  2. Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.
  3. Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
  4. Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
  5. Pack the lemons in and add the bay leaf and spices amongst the lemons.
  6. Add the remaining salt & press down to release the lemon juice from the lemons.
  7. Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
  8. Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
  9. When you come to use the lemons, make sure you rinse them thoroughly beforehand.
  10. IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!

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