Preserved Lemons With Cardamom
Published July 8, 1995
- Total Time
- 10 minutes, plus 3 weeks' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
7 lemons
½ cup kosher salt
1 tablespoon cardamom pods
2 teaspoons black peppercorns
¼ cup fresh lemon juice, plus more if needed
Nutritional analysis per serving
10 grams carbs; 31 calories; 3 grams fiber; 219 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the lemons lengthwise in quarters, leaving them attached at one end. Rub the cut surfaces of the lemons with a little salt. Place 1 tablespoon of the salt in the bottom of a 1-quart glass jar. Layer the lemons in the jar alternately with the remaining salt, cardamom pods and peppercorns, pressing them with a wooden spoon as you put them in to release their juices. Pour in lemon juice to just cover the lemons.
- Step 2
Cover the jar and refrigerate, shaking the jar daily for 2 to 3 weeks. To use, rinse the salt off the lemons, scrape out the pulp and cut into pieces. Preserved lemons will keep for months refrigerated. Add 1 or 2 to chicken-and-olive stews, couscous, tomato salads or lamb dishes.
Private Notes
Comments
Should the seeds be removed after quartering the lemons?
In Step 2: Scrape out the pulp...why? I used whole slices nestled in roast chicken.