Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Fruits
Amount Measure Ingredient -- Preparation Method
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5 ea Lemons
1/4 c Salt, more if desired
1 ea Cinnamon stick
3 ea Cloves
Coriander seeds, 5 to 6
Black peppercorns, 3 to 4
1 ea Bay leaf
Freshly squeezed lemon juice
If you wish to soften the peel, soak the lemons in
lukewarm water for 3 days, changing the water daily.
Quarter the lemons from the top to within 1/2" of the
bottom, sprinkle salt on the exposed flesh, then
reshape the fruit. Place 1 tb. salt on the bottom of a
sterilized one-pint mason jar. Pack in the lemons and
push them down, adding more salt, and the optional
spices, between layers. Press the lemons down to
release their juices and to make room for the
remaining lemons. (If the juice released from the
squashed fruit does not cover them, add freshly
squeezed lemon juice - not chemically produced lemon
juice and not water.*) Leave some air space before
sealing the jar. Let the lemons ripen in a warm place,
shaking the jar each day to distribute the salt and
juice. Let ripen for 30 days. To use, rinse the
lemons, as needed, under running water, removing and
discarding the pulp, if desired - and 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 a year.
