Preserved Pickled Lemons

5 from 1 vote

Preserved Pickled Lemons Recipe a vintage fragrant Moroccan staple condiment with floral notes. Adds an intense lemon and a slight fermented flavor.

Course Condiment

Cuisine African, Moroccan

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Prep Time 5

Boiling water 3

Total Time 8

Servings servings

Calories 1kcal

Author LaRena Fry

Equipment

1 Canning Jar

1 Electric Tea Kettle

Ingredients

1 1/2 whole lemons or other citrus
1 whole juiced lemon
5 tsp pink salt
1/4 cup of water or more if necessary

Add additional citrus flavors.

Instructions

First, sterilize an 8 oz. canning jar.
Second, boil water.
Cut lemons in half.
1 1/2 whole lemons
Finally, juice the remaining lemon.
Next, place a tsp of salt in the bottom of the canning jar.
5 tsp pink salt
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.
1/4 cup of water or more if necessary, 1 whole juiced lemon
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