Pucker Up Preserved Lemons


Irisa Raina Recipe 9

By Irisa Raina 9 Irisa


Rating:
Serves:
Yield's 3 pints
Prep:
45 Min
Method:
No-Cook or Other
Comments:

One of the ways I like to use these is to remove some of the lemons from the juice, do not rinse the salt off. Lay the slices under the skin of chicken “either a whole one or breast “ and then put the chicken in a baking dish and pour about 2 tablespoons of the juice over it. Then bake till it is all golden brown.

Before you use these lemons you can either rinse the salt off or use them just as they are.

Do not throw out the pieces of lemon….freez2 them! Use them in ice tea, hot tea, beer “yes I said beer” soups, stews etc.

These do not need to be processed in a water bath!

Ingredients

9 lemons, scrubbed clean and dried
1/2 cup sea salt,
¼ cup sugar
1 cup lemon juice

Directions Step-By-Step

1
Wash the jars and sterilize them, lids and rings as well.
Wash the lemons very well and dry.
2
Slice one end off of each lemon and with a mandolin “ if you have one “ but remember there are no fingers in this recipe so please be careful “giggling “ or slice the lemons as thin or thick as you would like them.
3
Slice the lemons into a glass bowl.
4
Add the salt, sugar and lemon juice, and cover and toss several times. Let this sit covered for about 30 minutes on the counter.
5
Remove the jars, rings and lids…
6
Put the lemons in the jars and top with juice. Cover let the jars sit out for at least 3 hours flipping them about ½ every hour or so.
7
After that time put them in the refrigerator for about 3 weeks. Every day turn them up side down for a minute and put back into the refrigerator.
8
When the lemon rinds turn almost translucent they are ready to use. You are only limited by your imagine on how to use these.


You May Also Like:


loading...

8 Comments

user
Irisa Raina 9 Irisa
Dec 12, 2012
Besides cooking chicken with them, I have done the noodle thing as well. I also have made frosting with some of the juice, I made my husband a cake and added some vodka to the frosting too! It was delish! Hope this helps...have a wonderful day!
user
Dewillia Cotton Dewillia
Dec 11, 2012
What are some of the dishes you have made with the lemons. I made a recipe I seen Rachel Ray made by boiling lemon slices and then took the lemon slices out and boiled noodles in the water. She then added the lemons to the drained noodles. S&P and they are delicious.
user
Irisa Raina 9 Irisa
Sep 24, 2012
Cathy, they should last a couple months or longer. But honestly I've never had them last that long...I use them in so many dishes. And no sweetheart, they are not shelf stable. They are not caned so they must be kept cold. I hope this helps.Have a marvelous evening! Oh and if you do make these don't forget to turn them over at least once a day. It keeps them fresh!
user
Cathy Connors CathyND95
Sep 24, 2012
how long will these last? Do you need to keep them in the fridge, or can you put them in the pantry?
user
Irisa Raina 9 Irisa
Sep 23, 2012
Marsha I do too, like I posted it makes chicken just delicious....thanks for the comment!