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Simple Preserved Lemons

Yield About 1 cup (serving size: about 1 tablespoon)
Use the preserved lemon liquid in vinaigrettes or to enliven dips or spreads. Add lemon pieces to tagines or lamb stews for a salty-sour twist.

Ingredients

  • 4 lemons, quartered
  • 2 teaspoons kosher salt

Nutrition Information

  • calories 5
  • caloriesfromfat 18 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.3 g
  • carbohydrate 2.9 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 241 mg
  • calcium 16 mg

How to Make It

  1. Squeeze lemon quarters in a sieve over a bowl, reserving liquid and rinds; discard seeds. Place rinds in a large zip-top plastic bag; add salt, and shake well to coat. Add reserved juice; seal bag. Store in refrigerator for 2 weeks, turning bag daily.