Quick As a Wink Preserving Lemons
Brighten your pantry with the vibrant tang of "Quick As a Wink Preserving Lemons," a speedy, foolproof method to create a condiment that infuses your dishes with bold Mediterranean flavor. Using just 6 juicy lemons, coarse sea salt, and optional aromatic spices like bay leaf or cinnamon, this no-cook recipe takes only 15 minutes to prepare and transforms ordinary citrus into a goldmine of savory-sweet flavor. Perfectly suited for tagines, salads, marinades, or seafood, these preserved lemons boast versatility and a shelf life of up to six months when stored properly. With step-by-step guidance and minimal effort, this recipe ensures your lemons are bursting with briny, sun-kissed goodness, all from the comfort of your kitchen.
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Recipe Information
Ingredients
- 6 whole lemons
- 6 tablespoons coarse sea salt
- 1 piece sterilized glass jar (16-20 oz capacity)
- 1 cup fresh lemon juice
- 2 optional optional spices (cinnamon stick, bay leaf, or peppercorns)
Instructions
Wash the lemons thoroughly under cold water to remove any wax or debris. Pat them dry with a clean towel.
Slice off the very ends of each lemon, then cut each lemon lengthwise into quarters, leaving the pieces attached at the base so they remain whole.
Sprinkle 1 tablespoon of coarse sea salt into the cavity of each lemon, ensuring it is evenly distributed.
Place 1 tablespoon of salt at the bottom of the sterilized jar, then carefully pack the salted lemons into the jar, pressing them down firmly with a spoon or clean fingers to release their juices.
If using optional spices, tuck them between the lemons as you fill the jar.
Once all the lemons are in the jar, pour any additional juice from the lemons into the jar, then add enough fresh lemon juice to cover the lemons completely.
Seal the jar with its lid and shake gently to distribute the juice and salt.
Store the jar in a cool, dark place for at least 2 weeks, shaking it gently every couple of days to ensure the lemons remain submerged and the salt dissolves evenly.
After 2 weeks, the preserved lemons are ready to use. Move the jar to the refrigerator for longer-term storage (up to 6 months). Rinse off excess salt before using the lemons in recipes.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34929 mg | 1519% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
