Preserved Lemons

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When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.

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If you want a softer peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Alice J. | April 4th, 2024

Recipe of United States

Ingredients:

Qty	Unit	Ingredient
5	medium	Lemons	Lemons Lemons - pronounced 'LEM-uhns' are vibrant citrus fruits known for their bright yellow color and tart, refreshing flavor. Rich in vitamin C, lemons are used to enhance the taste of both sweet and savory Read more...
1/4	cup	Salt » divided	Salt Salt, the quintessential seasoning, plays a pivotal role in enhancing flavors and balancing tastes in cooking. From its humble origins to its diverse forms, salt adds depth, complexity, and texture to dishes, making Read more...
1/2	stick	Cinnamon » crushed
3	whole	Cloves » crushed	Cloves Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications. Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are Read more...
1	large	Bay Leaf » crushed	Bay Leaf Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...

Prep Time	Process Time	Overall Time
30 Minutes	1 Month	30 minutes

Directions:

1. Quarter the lemons from the top to within 1/2 inch of the bottom. Don't cut all the way through.

2. Sprinkle salt on the exposed flesh, then reshape the fruit.

3. Place 1 tablespoon of salt in the bottom of a sterilized one-pint mason jar.

4. Pack in the lemons and push them down, adding more salt.

5. Add cinnamon, cloves and the bay leaf.

6. Press the lemons down to release their juices.

7. If the juice released from the squashed fruit does not cover the lemons, add fresh squeezed lemon juice.

8. Leave 1/4 inch of air space before sealing the jar.

9. Let the lemons age in a warm place for 30 days.

10. Shake the jar each day to distribute the salt, spices and juice.

11. To use: Rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired.

12. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of that year for salads or other recipes.

Submitted by Alice J. | April 4th, 2024 See all of Alice J.'s Recipes.

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@Alice J. \| April 4th, 2024
If you want a softer peel, soak the lemons in lukewarm water for 3 days, changing the water daily. I gave it a 5

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