Makes 1 Quart
- 6 to 8 organic lemons
- about 1 cup kosher salt
- 2 tablespoons extra-virigin olive oil
Wash the lemons thoroughly, then cut 6 of them lengthwise into quarters or eighths. In a clean, 1-quart mason jar, put 2 tablespoons salt, then toss each lemon wedge in salt and begin packing the wedges into the jar — and don’t be shy, because the goal is for the lemons to give up their juices, which mix with the salt, and to be completely submerged in juice. Continue packing in salted lemon slices until you reach the top. If the lemons aren’t completely covered in juice, cut another lemon, salt it, and cram those wedges in, too. If necessary, squeeze another remaining lemon and add the juice to jar. When full almost to the lip, add olive oil and cover. Seal tightly with a lid. Let stand at room temperature for 2 to 5 days, gently shaking once a day. Store in the refrigerator for up to 6 months. When ready to use, take some lemons out of the jar, cut them up a little bit and push them through a garlic press a few times. If you don’t have a garlic press, be sure to cut them up very fine. Remember these are really salty so no need to add salt to what you are adding them to. Also, a little goes a long way…so start with one piece of lemon….you can always add more a little bit at a time until your recipe tastes just the way you want it.
Looking for great ideas on how to use Preserved Lemons MAGIC ELIXIR™? Check out these awesome suggestions from our followers!
- Mix into pesto!
- Use in a vinaigrette.
- In Succulent chicken stew.
- On baked chicken or any kind of fish!
- Lemon and Caper chicken, Chicken Piccata.
- Sauteed Broccolini with some garlic.
- On tuna with some Whole30 compliant Mayo.
- Mix with garlic, pepper, olive oil and marinate salmon after an hour in the marinade – broil it.
- Tuna tartare.
- Smash some pieces and rub on a salmon filet before baking it.
- More great ideas:
- Add to garlic, olive oil with some red pepper flakes and parsley – toss with gluten free pasta.
- Egg lemon soup.
- In homemade blue cheese dressing.
- Toss with fresh herbs and toss with beans for a quick bean salad.
- Compound butters, cocktails and aoili.
- In kale salad and rice dishes!