Preserved Lemons with Rosemary

Name: Preserved Lemons with Rosemary
Prep time: 3 d 20 min
Cook time: 3 d 20 min
Total time: 3 d 20 min
Yield: 20
Cuisine: Global
Ingredients: 4 sprigs fresh rosemary; 237 milliliters fresh lemon juice; 4 lemons; 1 teaspoon dried crushed red pepper; 118 milliliters kosher sea salt

You can never have too many condiment recipes, so give Preserved Lemons with Rosemary a try. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 9 calories. This recipe serves 20. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of pepper, kosher sea salt, lemons, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 72 hours and 20 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.

Ingredients you will need

Lemon

Water

Equipment you will use

Sauce Pan

Cut lemons into wedges; discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar.

Ingredients you will need

Lemon Wedge

Red Pepper

Rosemary

Sea Salt

Lemon

Seeds

Equipment you will use

Bowl

Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.

Ingredients you will need

Lemon Wedge

Lemon Juice