Simple Preserved Lemons

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.

This recipe goes with Chicken Roulade with Olives and Simple Preserved Lemons

Yield: About 1 cup (serving size: about 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 18%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 2.9g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 241mg
  • Calcium: 16mg

Ingredients

  • 4 lemons, quartered
  • 2 teaspoons kosher salt

Preparation

  1. 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.
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