Pucker Up Preserved Lemons

8
Irisa Raina 9

By
@Irisa

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!

Rating:

★★★★★ 1 vote

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

Ingredients

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

How to Make Pucker Up Preserved Lemons

Step-by-Step

  • 1Wash the jars and sterilize them, lids and rings as well.
    Wash the lemons very well and dry.
  • 2Slice 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.
  • 3Slice the lemons into a glass bowl.
  • 4Add the salt, sugar and lemon juice, and cover and toss several times. Let this sit covered for about 30 minutes on the counter.
  • 5Remove the jars, rings and lids…
  • 6Put 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.
  • 7After 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.
  • 8When the lemon rinds turn almost translucent they are ready to use. You are only limited by your imagine on how to use these.

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