Low Iodine Preserved Lemon
Total time672 hr 20 min
Prep time20 min
Cook time0 min
4.8(26)
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Learn more āIngredients
1 serving
- 8 medium lemons, scrubbed (preferably thin-skinned, such as meyer or eureka)
- Ā½ cup kosher salt
- Ā½ cup fresh lemon juice (from about 4 additional lemons)
- 1 tbsp sugar
- 2 dried bay leaves (optional)
- 1 cinnamon stick (optional)
Instructions
- 1
Sterilize a 1-quart wide-mouth glass jar and its lid by running them through a hot dishwasher cycle or submerging them in boiling water for 10 minutes, then setting them upside down on a clean towel to air-dry completely.
- 2
Stir together the kosher salt and sugar in a small bowl until combined, then set aside.
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