Paleo Preserved Lemon

Total time672 hr 20 min

Prep time20 min

Cook time0 min

4.8

(26)

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Ingredients

1 serving

8 medium lemons, scrubbed (preferably thin-skinned, such as meyer or eureka)
½ cup kosher salt
½ cup fresh lemon juice (from about 4 additional lemons)
1 tbsp sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
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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