Preserved lemons are an easy way to add flavor to so many dishes like Chicken Tagine, Moroccan Chicken and Lemons, salad dressings, quinoa, couscous, gin and tonic, and more. The options are endless! And it’s probably the easiest thing you’ll ever can!
8-10 Ripe juicy lemons, washed
32 oz. Canning jar and lid (I use a wide-mouth jar.)
Extra lemon juice, if needed
Put a couple of tablespoons of salt in the bottom of a canning jar. Cut the lemons from the top to bottom within ½ inch of the bottom, and then again to cut the lemon into quarters. Rub with salt on the inside, put it back together and place it in the jar. You can separate the lemons into quarters to fill the jar, if necessary.
Repeat the process with the rest of the lemons, pressing them down into the jar and then salting each layer. Be sure to completely pack your jar. As you do this, squeeze out some juice from the lemons in your jar, then squeeze the juice from up to three additional lemons as necessary to completely cover your lemons in the jar. Place the lid on the jar and shake. Leave the jar on the counter for 3-4 days shaking it periodically, then store your jar of preserved lemons in the refrigerator.
When you’re ready to add preserved lemons to your next recipe, just remove one and rinse it before using.