Unbelievably Easy Preserved Lemons | Rosie Foodie

These preserved lemons give a delicious twist to many dishes, not only Middle Eastern cuisine, and they're unbelievably easy to put together. Ingredients below links.
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INGREDIENTS:
130g (4oz) flaky sea salt
100g (3.5 oz/half a cup) caster (superfine) sugar
1 sprig thyme
5 large unwaxed, organic lemons, scrubbed
1 tablespoon olive oil

[@LauraJ_Iago]

I like this much more than the traditional whole lemon ferment. It seems more practical to use and prettier!

[@wendybrooks6154]

What an easy wonderful recipe! Thanks so much for reminding me! They are perfect for gifts, because they are sunshine in jar

[@deborahjiggens7199]

That's a unique way to preserved lemons🍋 Cool😎

[@rebeccastone2228]

I really like this version of preserved lemons. I will try it. I have experimented with other versions and have been happy with them, but I like the presentation of these and like Mobius I like that you don't insist on the tablespoon of salt per lemon. Thanks!

[@mohanedsalim4405]

Easy &simple recipe thank’s a lot

[@Fernando-ox5mo]

Great idea to mix sugar and salt. Thanks!

[@pamelaschomer4120]

Wonderful idea!

[@jeansroses7249]

I did some lemons similarly, but just with salt, and more pushing the lemon down into the jar so as to make liquid, so as to seal.

[@grahamehale4411]

Very pleasent video to watch. Makes it look easy.

[@ritamoore8346]

I had a bunch of lemons going to waste so with the measurements of the salt and sugar in the receipt I quartered the lemons put them in a blender and fine chopped them and mixed in the salt and sugar packed it in pint size jars topped with olive oil. This stuff is great, already chopped, a spoonful really make receipts pop.

[@suzannenichols6900]

Cool idea!

[@Fernando-ox5mo]

That's a nice twist. Thanks!

[@saltycat662]

You made a sort of puree out of them? That's a good idea. Would be nice in tea too.

[@janetweiser6396]

I wanted to know if to left peels on when you placed in food processor?

[@ritamoore8346]

Yes, peels and all.

[@AngiesPantry58]

I subbed ya I like the slicing of the lemon to preserve it.. takes up less room lol. Thank you for sharing.. Big hugs from my pantry to yours... :)

[@lidiyajohnson7460]

Brilliant !

[@willieleelump-lump7608]

Thanks. Nice video and recipe :).

[@ritamoore8346]

Thanks much. I always seem to have extra lemons.

[@isabellagonzalez4746]

The video was interesting and Rosie spoke clearly. I have been making them ever since this video and doing them the right way. Thank you for doing this video ❣️😁

[@suzannenichols6900]

I wish I knew what kind of recipes to use these for I just saw a another video and they didn't use sugar, they used whole lemons cut into four pieces basically but still whole, in a jar in just salt and a few herbs. Those I could figure for a couple of different dishes. But not with the sugar. Wondering if sugar's optional.

[@heuteldaethelesaniel3501]

@@suzannenichols6900 sugar is just extra food for the microorganisms because not all strains of bacteria feast on lemon. useful but not necessary

[@michaelrobert503]

a little info on keeping them would be helpful. ie, how long do they last etc...

[@williamhegg8668]

Sterilization: 30 sec in 150 degree oven.

[@heathermatthews7422]

Thank you 😊

[@crochetgottaloveit]

I just made a batch of this with some Meyer Lemons from a friend's tree, using your recipe. I can't wait until it is ready in a week. Should I refrigerate it after a week? Also, I have an opportunity to pick some kumquats tomorrow and I am thinking of using your Preserved Lemon recipe using kumquat instead. Will this recipe work for other citrus? Many thanks and thank you for making this video! ☺☺

[@lulishomestead6767]

How do you store it? Refrigerator? Or pantry shelf?

[@awake6472]

Thanks interesting How long do they last for please would they be shelf life stable

[@meenakshiverma151]

NICE.......

[@mikeansley254]

Thank you

[@carladeaver8746]

I just made me some but I used crushed 5 blend peppercorn. Hope it turns out alright. Thanks,

[@marcsoto910]

Cool, I subscribed 👍🏻

[@valiakikkidou9834]

What a lovely idea! Where do you keep your jar with the lemon? In the fridge?

[@williamhegg8668]

Thanks

[@KlausKokholmPetersen]

Leave them for a couple of months before you start using them. And make a big batch, because that stuff is highly addictive!

[@jeanettejackson444]

Hi Rosie. Definitely going to make this. After opening do we keep it in the refrigerator or out on the counter? Also, about how long will they keep? Thank you for sharing your knowledge with us. Stay safe and blessed.

[@mikis9696]

My questions exactly. Following this for the answer.

[@irmaulloa3487]

Jeanette Jackson: Water bath for 10 minutes and they'll be good for many yrs. In ur shelf, No refrigeration..Even 5 mins. Is fine 🙂

[@saave47]

thanks

[@jrfrmem]

Do you have to refrigerate or can they sit on the shelf until you open them?

[@2Ryled]

Do you refrigerate or no? How long is this good for?

[@planetlemon7257]

Can we store this in room temperature for a week or more?

[@jojoquinn2]

How long will they keep?

[@tahitinui2010]

Considering the salt way at the top, how soon would you need to consume the lemon before the salt damages the inside of the lid or would it?

[@vinlago]

If it's a canning lid, it is lined with plastisol and won't be damaged by salt. Think of pepperoncinis or giardiniera. They are quite salty but their lids fare just fine.

[@janp7660]

Do these have to be refrigerated?

[@Sbannmarie]

Not sure I’d add sugar…

[@AmenYeshua]

What can I use in place of sugar?

[@jojoquinn2]

How long will these keep in the fridge?

[@needparalegal]

Lemons wont explode from fermentation?

[@TheMtggrl]

Hi ... would you recommend a person rinsing the lemon slices after you take them out of the salt mixture and before using. I'd love to try making these, but wouldn't want a huge salty flavor in my food.

[@jennymayo4004]

yes she said to rinse before using

[@anithatedjaning1325]

.

[@kevinjoseph517]

discard tips of fruits?

[@janetweiser6396]

I believe it would be helpful to pre-wash the lemons in vinegar water. It would help kill bacteria.

[@Lorna.Bowman]

Can you still ferment them for good bacteria with sugar?

[@emmagray6510]

Is it bad if not organic??

[@sheilaspaulding8812]

It’s making me pucker lol!

[@ritamoore8346]

The # of lemons was about one dozen small ones. Try this in your next tuna salad.

[@moammedabdallah7543]

👍1000

[@farraf4009]

How long we can keep them maximum?

[@terrybutler5657]

I couldn't quite understand..........could you say how much salt and how much sugar ?

[@suzannenichols6900]

@Yellow Cab Funny you should say that, because on another Channel where they use whole lemons and they (almost) quartered them, they didn't use any kind of cloth top like you're talking about; they kept theirs away from direct sunlight but they put a lid on it just like she did. Interesting how everyone tweeks this recipe.

[@youssefhssina1741]

styl morocco

[@africo9104]

No water ? To fill up the jar ?

[@TheKappellmeister1]

Africo Salt/sugar mixture will extract liquid to create the “water” needed.

[@brycedaw7105]

Be a little hard to was the jar under the sink?

[@barbarajohnson2201]

Some thing different

[@sugamoppie]

It isn't used in any other North African country besides Morocco, we're pretty known for it..

[@mobiustrip1400]

Good version of the oldest recipe in the world! I'm so tired of seeing people add a tablespoon of salt per lemon and trying to stuff half cut lemons into a thin neck jar and proudly stating it's the dogs bollox.

[@Alotonherplate]

Ha! Thanks. Glad you approve. x

[@LauraJ_Iago]

😆

[@benchkey]

Find it difficult to believe that microwaving a jar will sterilize it. Do you have a reference for that assertion?

[@mobiustrip1400]

benchkey adding a little water will make it hot in the micro

[@benchkey]

True, but how do you cap it? Metal caps will destroy a microwave. Plus to sterilize with steam you need 12 minutes of that steam.

[@tahitinui2010]

drop cap in boiling water and let it boil 5 to 10mns. I stick my jars in a 350F oven for 15mns max just before I'm ready to can hot stuff. But for this I suppose you could sterilize them and fill them up once they cool down.

[@benchkey]

Won't boiling the cap distort or destroy the rubber seal?

[@davidsandomirsky1196]

It is not necessary to sterilize! Moreover, it is stupid to do it: you don't sterilize lemons, so sterilization of the jar will not create sterility. Fermentation is a living process (unlike marinating-pickling).

[@chingctv5026]

is it okey if there's no THYME?

[@Alotonherplate]

Hi Cristine, yes, that's fine!

[@chingctv5026]

ohh tnx ^_^

[@fredrikbystrom7380]

Did this lady just tell us to microwave empty glass jars for several minutes?

[@richardcleveland1389]

I couldn't watch the whole video due to person holding camera gave me motion sickness with all that moving around.

[@chrystalgreene892]

same :(

[@fortawesome1974]

Yeah, a dishwasher isn't going to steralise a jar sorry!!

[@captaincaptain2736]

Yeah.. if you put your cycle on Xtra hot it does. So......yeah

[@conniepine8642]

Clean off the rim before you lid it up

[@jocelynemancini1773]

ca sert a quoi dites moi, a manger comme ca,

[@phcert6267]

hmmmm... she said sterilize the jar... then spent ten seconds talking into it... smh. i still like the over all premise.

[@takiclintonharness1449]

Do you add any type of liquids before sealing the whole thing, or just pack it as it is freshly dry.

[@gwinnyb]

the salt and sugar cause the lemons to juice up enough that they do not need water