L is for Lemons

Preserved Lemons take about 20 minutes of hands-on time before being placed in the refrigerator to pickle for a month.  I cannot wait until these are ready to start creating recipes.

L is for Lemons.....

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet.  Let's take a look at the other L recipes being shared today........

• Karen’s Kitchen Stories: Lychee Martini 
• A Messy Kitchen: Lemongrass Chicken and Asparagus 
• Food Lust People Love: Lobster Butter 
• Culinary Cam: Enamored with Culinary Lavender 
• Jolene’s Recipe Journal: Lemon Pudding Cookies 
• Magical Ingredients: Lentil Lasagna Dip 
• Mayuri’s Jikoni: Lobia Paneer Salad 
• A Day in the Life on the Farm: Preserved Lemons 
• Sneha’s Recipe: Besan Almond Ladoo 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto 
• Palatable Pastime: Tahdig Lubia Polo

To preserve the lemons, you start off by cutting off the ends and quartering them nearly through still leaving them intact.  Then you toss and stuff them with a salt/sugar mixture and refrigerate them overnight.

The next day, stuff the lemons into a sterilized mason jar along with any juice and liquid released overnight.  Add bay leaves and pepper corns, then enough fresh lemon juice so that all ingredients are submerged.  

Once you seal the jar and place it in the refrigerator, it takes a few weeks before they will be ready to use.  Mine needs about one more week before I can start making recipes to share.  Stay tuned.

Last year I celebrated the Letter L with my granddaughter's Lemonade recipe.

Past 2025 Alphabet Challenge Recipes

A is for Apples and Greens with Apple Cider Vinaigrette

B is for White Bean and Basil Salad

C is for Cider Glazed Chicken Wings

D is for Chicken and Dates

E is for Escargots Bourguignonne

F is for Roasted Vegetable Farro Bowl

G is for Garlic Honey Chicken Thighs

H is for Asian Beef Bowls

I is for Italian Ice

J is for Jamaican Jerk Chicken

K is for Kwasnica

Lemons, Preserving, Canning

Condiments

Morroccan

Yield: 8 lemons

Author: Wendy Klik

Preserved Lemons

Preserved Lemons take about 20 minutes of hands-on time before being placed in the refrigerator to pickle for a month. I cannot wait until these are ready to start creating recipes.

Prep time: 20 MinInactive time: 24 HourTotal time: 24 H & 20 M

Ingredients

• 8 lemons
• 1/2 c. kosher salt
• 2 T. sugar
• 2 T. peppercorns
• 3-4 bay leaves
• Fresh Lemon juice, as needed (about 8 lemons)

Instructions

1. Trim about 1/4" off the tops and bottoms of the lemons, then cut them in quarters about 2/3 down, leaving them connected at the bottom.
2. Place the cut lemons into a large bowl and sprinkle with the salt and sugar. Toss the lemons to coat. Pry open the lemons and stuff them with the salt, sugar mixture. Cover the bowl and refrigerate overnight.
3. Transfer the lemons into a sterilized quart-size canning jar, pushing them down firmly. Add the liquid that has gathered in the bowl to the jar, along with the peppercorns and bay leaves.
4. Juice lemons into the canning jar until the lemons are completely covered.
5. Seal the jar and refrigerate for 3-4 weeks before consuming.

Nutrition Facts

Calories

50

Fat (grams)

0 g

Sat. Fat (grams)

0 g

Carbs (grams)

15 g

Fiber (grams)

4 g

Net carbs

11 g

Sugar (grams)

6 g

Protein (grams)

1 g

Sodium (milligrams)

7076 mg

Cholesterol (grams)

0 mg

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