Preserved Lemons with Rosemary

Preserved Lemons with Rosemary Recipe
Photo: Iain Bagwell
Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.

Yield:

Makes 1 quart

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Chill: 72 Hours
Total: 72 Hours, 20 Minutes

Ingredients

4 lemons
1/2 cup kosher sea salt
1 teaspoon dried crushed red pepper
4 sprigs fresh rosemary
1 cup fresh lemon juice

Preparation

1. Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.

2. Cut lemons into wedges; discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.

Note:

Caroline Wright,

February 2012
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