Preserved Lemons Rind Diced for Compound Butter by Chef Gerrie

Preserved Lemons

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You can buy preserved lemons at many specialty stores, but they are often very expensive. The recipe below is easy-to-do and won’t ruin your budget.

These will stay good in your refrigerator for 3-4 months. When you’re ready to use them, just bring them to room temperature.

You can also do this recipe using oranges and orange juice.

Alright, let’s get to preserving!

[ingredients title=”Equipment”]

  • Scrub sponge
  • Chef’s knife
  • Gallon sized glass container with non-metal lid

[/ingredients]

[ingredients title=”Ingredients”]

  • 12 lemons
  • 24 oz. container of coarse sea salt
  • 24-32 oz. bottle of real lemon juice
  • Extra virgin olive oil

[/ingredients]

[directions title=”Directions”]

  1. Clean lemons by scrubbing the peel and drying lemons well.
  2. Cut and/or slice lemons into wedges or slices or both.Preserved Lemon Ingredients
  3. Transfer lemons to glass container and cover with sea salt and lemon juice.
    Salted Lemons
  4. Close container tightly and let lemons ripen at room temperature for 3-5 days. Shake the container daily to evenly distribute the salt and juice.
  5. Once ripe, add olive oil to fill the container and refrigerate for up to 3-4 months.
    Preserved Lemons

[/directions]

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Preserved Lemons
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