Preserved Lemons

Name: Preserved Lemons
Prep time: 10 min
Ingredients: 2-2 1/2 large lemons (per Jar) - You may also use Meyer lemons for a fruitier taste; 1 tsp kosher salt (per jar); 1 tsp sweet paprika (per jar); 1 tsp hot pepper flakes, Aleppo pepper or hot paprika (per jar) - Optional if you want some heat; 1-2 tbsp extra virgin olive oil (per jar); 1– 13 oz glass jars with a lid (we used Bonne Maman Preserves jars)

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Prep Time: 10 minutes

Servings: 7

Author : Vicky & Ruth

vegan

Ingredients

Remove All · Remove Spices · Remove Staples

2-2 1/2 large lemons (per Jar) - You may also use Meyer lemons for a fruitier taste1 tsp kosher salt (per jar)1 tsp sweet paprika (per jar)1 tsp hot pepper flakes, Aleppo pepper or hot paprika (per jar) - Optional if you want some heat1-2 tbsp extra virgin olive oil (per jar)1– 13 oz glass jars with a lid (we used Bonne Maman Preserves jars)

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Instructions

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Step 1

Wash the lemons really well and cut off the ends. Discard them, then cut the lemons into 1/4" slices

Step 2

Squeeze the juice out of one slice and place it at the bottom of the jar. Sprinkle each slice with salt, sweet paprika, and hot paprika, hot pepper flakes or Aleppo pepper.

Step 4

Repeat the process for each slice until the jar is full (approximately 7-8 slices)

Step 5

Drizzle the top with 2 tablespoons of olive oil

Step 6

Cover and shake well

Step 7

Refrigerate for 24 hours. Check the jar to see if the lemons have released enough juice to almost cover the jar. If they haven’t, fill it up with freshly squeezed lemon juice

Step 8

Refrigerate for a week before eating.