Ingredients

The following ingredients have 1 Servings
  • 5 large lemons (these were Meyers) or clementines
  • 1/4 cup salt

Instruction

  • Clean/ sterilize a pint size jar and add 1 Tbsp of salt to the bottom.
  • Juice two of the lemons or clementines.
  • Slice 3 lemons/clementines into quarters but don't slice all the way through - leave 1/2" at the bottom (see quartered picture above).
  • Gently open the fruit and sprinkle the inside fruit liberally with salt and push it back together.  Shove one lemon in and push it down.  Add 1 Tbsp of salt.  Add another lemon and another Tbsp of salt.  Push it down with a wooden spoon (this will smash them and that's great).  Add the third lemon and another Tbsp of salt.  Add lemon juice to cover the fruit.
  • Store in a warm dry place (unrefrigerated) and shake daily for 3-4 weeks to distribute the salt.  No need to refrigerate but you should, especially once open to avoid bacteria getting into the jar.  Preserved lemons and their juices are good for ~ 1 year.
  • Happy puckering, sour mouth 🙂  Beckie