Salt-Preserved Lemons
By Joe
Source: Serious Eats — Clara Inés Schuhmacher, Preserved Lemons.
A preserved lemons recipe for 20 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Get started. Trim 5–6 mm off the top plus bottom of every lemon. Split every lemon lengthwise in quarters, keeping quarters connected at base.
- 2
Step 2. Move to a big bowl. Toss using salt plus sugar.
- 3
Chill. Cover using plastic plus chill overnight. This next day, this lemons will have released a lot of liquid.
- 4
Finish. Move whole contents of bowl in order to one sterilized canning jar, pressing lemons down firmly till they are completely submerged in liquid. Close jars and store in fridge for at least 2 weeks plus up to 6 months.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
2.5 g per serving
5 % of the 50 g daily maximum · 10 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (kosher salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 17 kcal |
| Protein | 0.3 g |
| Carbohydrate | 4.7 g |
| of which sugars | 3.1 g |
| of which free sugars | 2.5 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.7 g |
| Salt | 2.91 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
