Are your neighbors’ trees weighted down by the bounty of citrus this winter? Make a deal and grab some! Lemons are used more often than salt or pepper in this house, both for taste and health properties.
There is no way I’ll be able to consume all my lemons while they’re still fresh. I’ve squeezed juice into ice trays; made lemon sugar scrub with coconut oil for my hands; and put slices of them in a pitcher of water to sip throughout the day. In cooking, lemons and other citrus can really make flavors ‘pop.’
Preserved lemons have found their way into just about every meal I’m making this season. I add them to my scrambled eggs, salads, stews, soups…even baked potatoes. They’re obviously high in vitamin C but the skin is loaded with nutrients, too! Lemon peel helps promote nail growth, cleanse the liver, improve the blood circulation, and build the immune system. And the best part about preserving them is just that – they last for up to a year, and a little dab’ll do ya.
Preserved Lemons with Rosemary – Makes one 6-cup jar
I have been fortunate to access Meyer lemons, but any type will work. Make sure to wash them before use.
2/3 cup coarse kosher salt
1 to 1 ½ cups fresh lemon juice
2 TB olive oil
1 TB chopped fresh rosemary
Blanch 6 lemons in boiling water 5 minutes, then drain. When cool enough to handle, coarsely chop lemons with skin, discarding seeds. Toss lemons with kosher salt and rosemary in a bowl, then scoop it all – tightly – into 6–cup jar.
Juice remaining 4-6 lemons. Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.
Add oil to jar and refrigerate.
>These also make great gifts for loved ones! Pairs well with chocolate, ha ha.