Preserved Pickled Lemons are a tart and salty treat. Not to mention, a fragrant fresh citrus aroma and flavor. In addition to adding a flavor component, it also adds a splash of color. Needless to say, the pulp, rind, and pickling juices can all be used in a recipe. In fact, it is a fragrant vintage Morrocan staple. This condiment will add so much punch to any dish.
Preserved Pickled Lemons
Believe it or not, this condiment can also be found on many store shelves. However, it is so quick and easy to make. The only set back is that you have to wait three weeks before using it. Moreover, this condiment has been around for centuries in Morocco. Consequently, it has expanded to other cultures and created new recipes. Indeed, there is no substitute for the intense fermented citrus flavor that comes from these lemons. Occasionally, you will see a sort of lacy substance on the lemons in the jar; it is harmless, however, for aesthetic reasons should be rinsed off. Wait three weeks before using this condiment.
As a matter of fact, there are unlimited uses for this condiment. The only limitation is your imagination. Use the syrup to flavor soups or dressings. In conclusion, rinse off the lemon just before using it in any dish. Use with my Gluten-Free Chicken Tagine. Incidentally, pink salt can be found at Amazon.
Preserved Pickled Lemons
Ingredients:
- 1 1/2 lemons
- 1 juiced lemon
- 5 tsp pink salt
- 1/4 cup of boiling water
Directions:
First, sterilize an 8 oz. canning jar. Second, boil water. Cut lemons in half. Finally, juice the remaining lemon. Next, place a tsp of salt in the bottom of the canning jar. Squeeze a small amount of juice into the bottom of the jar. Finally, place the lemon cut side down. 
Place another tsp of salt on top of the lemon. Repeat until the lemons are used. Next, place another tsp of salt down on top of the lemon. Lastly, pour in the lemon juice and boiling water until the lemons are covered. Screw lid on. Shake it. Rotate the jar upside down to the right side up several times a day. After 3 days refrigerate. Let sit three weeks before using it. Lasts up to six months in the fridge.
Preserved Pickled Lemons
Equipment
Ingredients
- 1 1/2 whole lemons
- 1 whole juiced lemon
- 5 tsp pink salt
- 1/4 cup of water or more if necessary
Instructions
- First, sterilize an 8 oz. canning jar.
- Second, boil water.
- Cut lemons in half.
- Finally, juice the remaining lemon.
- Next, place a tsp of salt in the bottom of the canning jar.
- Squeeze a small amount of juice into the bottom of the jar.
- Finally, place the lemon cut side down.
- Place another tsp of salt on top of the lemon.
- Repeat until the lemons are all used.
- Next, place another tsp of salt down on top of the lemon.
- Lastly, pour in the lemon juice and boiling water until the lemons are covered.
- Screw lid on.
- Shake it.
- Rotate the jar upside down to the right side up several times a day.
- Finally, after 3 days refrigerate.
- Let sit three weeks before using it.
- Lasts up to six months in the fridge.
Notes
| Nutrition Facts | |
|---|---|
| Servings 24.0 | |
| Amount Per Serving | |
| Calories 0 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 99 mg | 4 % |
| Potassium 6 mg | 0 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Check out some of my other recipes Gluten-Free Greek Meatball Pizza or Southwest Egg Rolls.
