12 lemons or Meyer lemons
1/2 cup salt (sea or kosher)
10 cups water
1 1/2 cinnamon sticks
2 Tablespoons coriander seeds
2 Tablespoons black peppercorns
2 bay leaves
Boil Lemons: Make incisions in the lemon peel at 1-inch intervals, cutting slightly into the flesh. In a stainless steel pot, cover lemons with heavily salted water. Bring to a boil. Reduce heat and simmer until the peel is very soft, about 30-40 minutes. Drain and save the cooking liquid. Place lemons in a 2-quart jar, cover with cooking liquid. Add spices. Let sit for 5 days to develop flavor.
Tips: Preserved lemons can be added to a piece of fish, to a lamb stew, in a stuffing for a chicken or in a salad with fresh tomatoes and black olives. The lemons will keep for one year.
Try this recipe! Chicken Cooking under a Brick with Preserved Lemons, Garlic and Herbs.
Recipe created by Parties That Cook®
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