Ingredients
Check off ingredients as you go
- 500g small lemons (beldi)
- coarse salt
- Wash the lemons thoroughly, then cut them into quarters without cutting all the way through. Remove any seeds if needed.
Take each lemon in the palm of your hand, fill it with coarse salt, and place it in a sterilized jar. Repeat with all the lemons, packing them tightly in the jar.
Seal the jar tightly and store in a cool place. After a few days, the lemons will release their juice. If they’re not completely covered, add water to cover them, then seal again. You can turn the jar upside down (make sure it’s truly sealed…). They’ll keep for weeks in the refrigerator. You’ll see the salt dissolve into the lemon juice, forming a slightly thick liquid that preserves them.
These fragrant preserved lemons can be chopped and added to your carrot salads or artichokes with harissa.