How to make Preserved Lemons

[@lizzieBabes]

I was looking for recipes to make those babies for the first time. I saw many recipes on the web, but your aromatic recipe is the one I've like the more and the one I am keeping. Thank you so much for sharing. Wish me luck.

[@tonypc84]

nice job! I preserved lemons last month and wanted to double check some videos to see other recipes. I did mine with star anise and cinnamon; can't wait to try all these spice combinations you have here! Nice production and concise delivery, cheers.

[@canadianjaneoriginal]

I just made this recipe! thanks for sharing. I didn't have cinnamon sticks and added it powdered. It doesn't look as pretty in the jar, but at least I did it. I am so happy and the jar looks great in the kitchen :) I always wanted to do this.

[@ChristosAlexakos]

Upping the complexity of the videos with each upload. I like that. Keep up the good work!

[@thehungrywinos]

Thanks Christos :D

[@AngiesPantry58]

Can you dehydrate them after the brine is done? Just the peel?

[@neotv735]

Its a great boom now in Japan with Preserved lemons...everyone is talking about...lets get this straight...you left outside refrigerator for month and after OPEN and use you start cooling..also you have to peel every time to use?or can just add as it?great video as always!waiting for recipes with lemon.

[@thehungrywinos]

yes it can sit at room temperature. Ours was on the counter for about a month. Really you only want to use the rind so yes peel the flesh of the fruit away from the rind and just use the rind. After you've opened the jar after the month, refrigerate. And thanks, we have some recipes on the way using the Preserved Lemons! :D

[@myrnajay2785]

How do you store them after taking them out of the jar?

[@carolinedickason8042]

@thehungrywinos - What is the expected shelf-life of these preserves?

[@RitterSport84]

Does it matter if there is actually some air inside the jar? From all that squeezing and pushing the lemons into the glasses and now that the salt dissolved there are some air bubbles showing up inside the glass...Can't wait to try them anyway!

[@jamesanthony5874]

As long as the lemons are fully submerged in the liquid you should be fine.

[@africo9104]

1, Do you turn the jars every week ? 2, And I read that your screw TOP should be loose to let gas escape. How can I turn the jars if that is the case. The juice will leak out. 3, how important is that I get all the bubbles out, I’ve just bottled many jars and when I move them I see a bubble or two. Many Thanks.

[@theofilosch]

do they last with out refrigerator?

[@KlausKokholmPetersen]

I have a couple of unopened jars that are over a year old. They're so salty and acidic that nothing really grows in them. I dont even refrigerate them after I open them.

[@theofilosch]

@@KlausKokholmPetersen Thank you for the information!

[@JackyMalul]

Whenever you preserve or pickle acid ingredients...they shouldn't come in contact with metal...so for lemons, after I sterilizing my cutting board and my jar Then put my Gloves and use a ceramic knife... I slice the well-washed lemons Remove the stamps, dipping each slice in kosher salt one side only stock them back in bundles and that's how they go inside the jar in the process for flavor and aesthetic look I add on the walls of the jar some fresh Chili Peppers add some lemon juice to submerge everything place inside the jar plastic mesh with pressure or even glass weights ....@t a week or 2 depend on whether you move your creation to the refrigerator... very important everything when you nibble from the jar use clean tools... good for cooking preparing sandwiches or just as his... satisfaction guarantee!

[@jamesanthony5874]

Everyone says to quarter but not separate the quarters. Why shouldn't they be separated?

[@judithfanning5933]

ho;ds the sa;lt

[@anjanlamichhane2123]

Like 👍 843 wow good idea. Thank you so much for your good information.

[@PetalsonthePavingSlabs]

Great video, only just found your channel - SUBBED!

[@LizAlburez]

Does this recipe works with limes? There's not lemons where I live :(

[@Athecubus]

I used limes instead of lemons.

[@TLD]

Lemons in 4K baby.

[@thehungrywinos]

Damn right!

[@JohnnySuarez1982]

Hi Jon

[@TLD]

***** Yo!

[@givw6521]

***** hey jon

[@jgonzz10028]

Lemons from the store usually have a waxy skin, applied for shipping protection. A hot water wash will remove the wax. The flavors in the jar can’t pass through the skin if it’s coated with wax..

[@KlausKokholmPetersen]

Always use organic lemons. They are untreated.

[@woohooinwonderland]

How much salt do you use per the amount of spices you name? The secret to safe fermenting is to get the salt/preserved item ratio correct. You fail to specify that important fact.

[@sarielizard1]

one teaspoon of salt for each cut plus a little rolled on the outside.

[@suzannenichols6900]

You did yours a bit differently than some of the others I've seen; I like your seasonings.

[@ElaheGhavampour]

recepi från india .

[@MyLifeInWonderland]

Nuuuuu! Please don't throw away the insides/meat of the lemons, that stuff is great for tagine :)

[@cristela75]

Same thing I said

[@sarielizard1]

First of all, he put too many lemons in the jar, thats why too much juice. put only 3 lemons and it will be perfect. second, if you do tagines, USE THE PULP- not the peel and dont put the weird peppercorns.

[@KlausKokholmPetersen]

Leave them for at least 3 months before you start using them. They only get better, the longer they sit.

[@ieliles]

I'll say it anyway; you ruined them by dunking them in that water.

[@synhope3746]

Please talk slowly. I need to pay attention to the music. I love headaches.

[@Clorophylle]

Why preserve the whole lemon if you throw away 3/4 of content? Nonsense. The inner part is used in tagines or any other dish requiring lemon.

[@Arachne-qw1vr]

What a joke, my lemons didnt squish and only made a 1/2cup of liquid. It feels like this insides will go to waste where as if i slice them they'll be in nice packages when ready. You know you're suppose to wash them before and after they go into the jar?!? non-informative, he just wanted to show off his cool spice recipe.

[@brucewms0261]

Lemons are not acidic they are alkaline.... Don't worry about the fuzz??... I like your spice combination but not your technique. Misinformation is deadly.

[@sudzbuddy6]

Bruce S. Williams Bruce - Lemons contain citric "ACID". Would that not make them acidic??? You are correct in that misinformation is deadly. Perhaps you might consider heeding your own words...Outside the body, lemon juice is acidic (pH is below 7). This is a non-issue. Everyone knows this. It’s a citrus fruit.Inside the body however, when lemon juice has been fully metabolized and its minerals are dissociated in the bloodstream, its effect is alkalizing and therefore raises the pH of body tissue (pH above 7 is alkaline). Please notice the difference.

[@johnmoore901]

Mr Williams, get your facts right, lemons are acidic, stop making a fool out of yourself!!!!!