Preserved Lemons
Learn how to preserve lemons the easy way by following this step-by-step method and stock your pantry shelves with this delicious ingredient for brightening many recipes.
Equipment
- 4 quart-sized glass jars, lids and bands
- 1 large boiling water canner
- 1 Small metal saucepan with lid
- 1 Large Stockpot
- 1 Ladle
- 1 Set of canning tools optional
Ingredients
- 16 firm, medium-sized lemons
- 6 cups water
- 3 cups white wine vinegar
- 1 cup sea salt or canning salt
- 4 tablespoons peppercorns
- 8 whole perfect fresh or dried bay leaves
Instructions
- Heat the glass quart-sized canning jars in the boiling water canner on medium-high with the lid on. Heat the lids in a small sauce pan of water on low with the lid on.
- Check on the water and jars in the boiling water canner. When the water comes to a boil, place the lemons in the boiling water to cook for 3-5 minutes.
- Remove the lemons from the boiling water with a slotted spoon and place them in a bowl of ice water. Allow the lemons to soak for 10-15 minutes to stop the cooking process.
- While the lemons are cooling, combine the vinegar, water, and salt in a large non-aluminum stockpot to make the brine. Bring the mixture to a boil over medium heat.
- Place 1 tablespoon of peppercorns in each quart-sized jar. Remove lemons from the ice water. Stand each lemon on end and slice a small X about halfway down. This will help the brine to permeate and preserve the lemon.
- Arrange lemons and bay leaves (2 bay leaves to each jar) in jars. I was able to get 4 lemons in each jar, but I had to squeeze them in pretty tightly. You may be able to fit 4 lemons in as well. Use a spatula if needed to help release any air bubbles that may be trapped between the lemons.
- Fill each jar with brine to the brim, covering the lemons completely. Wipe each rim with a cloth, place the lid on, and screw on the band tightly.
- Using the tongs from the canning toolkit, if you have them, place each jar in the boiling water canner. Make sure the hot water covers the jars completely.
- Process the jars for 15 minutes in a boiling water canner with the lid on.
- Remove the hot jars with tongs and let cool completely. Store on a shelf or countertop away from direct light. Allow the jars to sit for at least six weeks to fully absorb the brine.