Preserved Lemons With Cardamom
- Total Time
- 10 minutes, plus 3 weeks' refrigeration
- Rating
- Comments
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Ingredients
- 7lemons
- ½cup kosher salt
- 1tablespoon cardamom pods
- 2teaspoons black peppercorns
- ¼cup fresh lemon juice, plus more if needed
Nutritional analysis per serving (7 servings)
31 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 1 gram protein; 219 milligrams sodium
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.
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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.