Preserved Lemons
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact
2
Boil 4 scrubbed lemons until softened, 10-12 minutes
3
Transfer lemons to a bowl of ice water
4
Reserve cooking liquid
5
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl
6
Transfer lemons to a 1-quart heatproof jar and add brine
7
Cover and chill at least 2 weeks
8
Boil 4 scrubbed lemons until softened, 10-12 minutes
9
Transfer lemons to a bowl of ice water
10
Reserve cooking liquid
11
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact
12
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl
13
Transfer lemons to a 1-quart heatproof jar and add brine
14
Cover and chill at least 2 weeks