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Preserved Lemons & Clementines

one quart size jar of preserved lemons. one quart size jar of preserved clementines. On a white kitchen towel. fresh clementines in background.
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EatSimpleFood.com

Preserved lemons (or clementines or any citrus) are an affordable and flavorful recipe and they are also easy to make.

Ingredients

  • 5 large lemons (these were Meyers) or clementines
  • 1/4 cup salt

Instructions

  • 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

Notes

  • You want the citrus to be covered by citrus juice, but in a pinch I have added a little more salt and a touch of water.
  • Don't be afraid to salt. Better too much than not enough.  You can also rinse some of the salt off before using.

Find it online: https://eatsimplefood.com/preserved-lemons-clementines/