Authentic home cooking from Italy, with US measurements. 
Preserved Lemons
A recipe from the author @franci_diomede22. I had never tried making this preserve before.
These are a staple in Middle Eastern and especially North African cuisine, adding a light touch of acidity and freshness to dishes.
They are called "citron confit."
Lemons are packed for 30 days with coarse salt, spices, and their own juice, and keep very well.
Once ready, remove the excess salt and serve them with braised meats, grilled fish, or salads.
Preserved Lemons
A recipe from the author @franci_diomede22. I had never tried making this preserve before.
These are a staple in Middle Eastern and especially North African cuisine, adding a light touch of acidity and freshness to dishes.
They are called "citron confit."
Lemons are packed for 30 days with coarse salt, spices, and their own juice, and keep very well.
Once ready, remove the excess salt and serve them with braised meats, grilled fish, or salads.
Open in Cookpad AppSteps
- 1
Wash the lemons thoroughly with water and baking soda. Sterilize the jars and lids.
- 2
Cut off the ends of the lemons, then slice them lengthwise into quarters without cutting all the way through the base, and stuff with coarse salt. Alternatively, cut them into wedges if your jars are small.
- 3
Place the lemons in the jars and season with whole black peppercorns, bay leaves, and chili pepper as desired. Press down firmly to release their juice, and add more coarse salt on top.
- 4
If needed, add enough lemon juice to cover the lemons. Seal the jars and store them in a dark pantry for 30 days. Occasionally check and shake the jars.
- 5
When the lemons are ready, rinse them before using in your recipes. They can be served with meats, fish, salads, vegetables, or hummus.
- 6
Store opened jars in the refrigerator for up to 6 days. Use the preserved lemons sliced or chopped.
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