Overnight Preserved Lemons Recipe

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Ingredients:

Serving

12 large lemons , scrubbed
kosher salt

Directions:

Juice 6 of the lemons and set the juice aside.
Partially quarter each of the remaining lemons so they stay together at the stem end.
Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
Cover the lemons halfway with salt. Add the reserved juice.
Pack the lemons tightly in the bag, squeeze out any air and close the bag.
Freeze overnight.
Remove the lemons from the freezer, defrost and use for cooking.
Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
Rinse off the salt and proceed with cooking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	33.64 Kcal (141 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.32mg	0%
Potassium	160.08mg	3%
Total Carbs	10.44g	3%
Sugars	3.48g	14%
Dietary Fiber	3.48g	14%
Protein	1.16g	2%
Vitamin C	61.5mg	102%
Iron	1.2mg	6%
Calcium	30.2mg	3%

Amount Per 100 g
Calories	29 Kcal (121 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2mg	0%
Potassium	138mg	3%
Total Carbs	9g	3%
Sugars	3g	14%
Dietary Fiber	3g	14%
Protein	1g	2%
Vitamin C	53mg	102%
Iron	1mg	6%
Calcium	26mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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