This is truly perfection!
- 8-10 lemons
- 2 cups rock salt (We used a combination of Himalayan Sea Salt and New Zealand Sea Salt.)
- About 6 Bay Leaves
- 1 teaspoon Caraway Seeds
- 1 teaspoon Coriander Seeds
- 1 1/2 cup Freshly Squeezed Lemon Juice
You want to halve your lemons and then slice them down the middle without cutting all the way through. Also sqeeze the juice out of them and into the same bowl with the cut lemons.
Now you want to combine all your ingredients except the bay leaves.
We just added everything to the bowl of lemons.
Now just combine and mix everything together. We also added some already squeezed Italian lemon juice that we had in the refrigerator.
Now you want to pack the lemon mixture into some canning jars and placing the bay leaves inside the jars as well.
We filled the jars up to the top with leftover lemon juice.
Now place them into the refrigerator for a few weeks for the lemons to preserve and they are then perfect!
They also make lovely gifts.
Here is our Roasted Olive Recipe where we used the Preserved Lemon
Recipe for Roasted Olives
-2 cups Greek olives (or any olives you prefer)
without the pits.
-1/2 cup extra virgin olive oil.
-2 – 3 Tablespoons fresh rosemary.
-2 – 3 Tablespoons fresh lemon-thyme leaves.
-About 2 wedges of preserved lemon sliced into skinny strips.
Our Preserved Lemon
-Freshly ground black pepper.
Pre-heat your oven to 400*
Use a cookie sheet and place aluminum foil down onto it.
In a bowl mix together all your ingredients making sure everything is coated. Then place on the cookie sheet and cook for about 10 – 13 minutes. The olives will get a bit wrinkly. You might want to remove from the oven about half way through and stir around on the tray, then place back into the oven.
(The olives would make an excellent edible gift when placed into a pretty jar.)