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Nutrition Facts
Serving Size 30 g
(Approx. 26 Servings)
Amount Per Serving
Calories 15 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 880 mg 37%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 0 g
Vitamin A 0% • Iron 0%
Vitamin C 20% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Quick Preserved Lemon

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Prep Time
2 hours
Cook Time
25 minutes
Total Time
2 h 25 m
Serves
26  People

Ingredients

Recipe makes 26 Servings

12 large lemons, 10 to be diced and 2 for juice only
1/4 cup(s) sugar
1/4 cup(s) kosher salt
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Instructions

1
Slice lemons into 1/4 inch slices, remove any seeds and then dice lemons into smaller pieces.
2
Place lemons into any stainless steel pot, along with lemon juice. Mix to combine everything.
3
Add sugar, and salt. Bring mixture to a simmer and cook until lemon skins are just translucent, approximately 10 to 15 minutes. Remove from heat and allow to cool.
4
Pour lemon mixture into jars and seal. Refrigerate for at least 2 hours before using.
5
Chef's Note: Typically I like to add bay leaves and peppercorns to my lemons while cooking then simply remove when jarring. I like to use preserved lemons on everything from meats and fish to adding to soups and rice dishes.
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