Preserved Lemons Sunshine in a Jar

Friends Drift Inn Food Preservation
   
Bring a little Sunshine to your Winter Recipes

Lemons Preserved in Mason Jar

Pickling Lemons

I never heard of Preserved Lemons before Steve Sando’s Heirloom Beans Recipe book. Then I happened across Elise from Simply Recipes take on the Middle Eastern favorite.

Always looking for something new I just had to try them.

The acidic, yet mellow flavor, will awaken up your winter weary taste buds!

Preserved lemons, add a citrus zing to beans salads,  soups.   Even cheese balls!

Most instructions for this lemony marvel, call for Meyer lemons. In Appalachia, Meyer lemons not only don’t grow on trees, they don’t appear at the local groceries. I used Eureka lemons with satisfactory results. If you can find organic lemons by all means buy them for this project as organics should have no pesticides or petroleum wax on the rinds.
 
 

Experiment with other spices. I used bay leaves. Peppercorns might be an interesting choice.


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Lemons
   
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About Joyce

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.