Description
My Homemade Preserved Lemons with Garlic & Thyme turn a handful of simple ingredients into a fantastic condiment that lives in your fridge and automatically makes everything taste better. It’s the kind of thing you keep on hand when a meal needs a little extra something to take it over the top!
Ingredients
Scale
- 3 to 4 Lemons
- 2 Tablespoons Celtic gray salt or coarse salt
- 2 Cloves garlic, smashed
- 10 Sprigs of fresh thyme
Instructions
- Thoroughly wash your lemons and cut off any bruised or undesirable parts.
- Cut the rougher end off each lemon and leave the other tip intact. Then cut each lemon into quarters lengthwise, stopping before you cut all the way through so each lemon stays attached at the base.
- Open each lemon and pack about 2 teaspoons of salt directly into the flesh.
- Add your first lemon into the jar, then layer in smashed garlic and a few sprigs of thyme. Repeat, layering lemons and aromatics until the jar is full, leaving about 1.5 inches of space at the top.
- Press the lemons down firmly with the back of a wooden spoon until juice begins to pool at the bottom.
- If the lemons are not submerged, squeeze an extra lemon or two over the top until they are fully submerged.
- Seal the jar tightly. Leave on the counter for 5 days, flipping or shaking once daily. Each time you check, make sure the lemons are covered in brine. If not, use a clean utensil to push them back down.
- Move the jar to the refrigerator. It will be ready in 2 to 4 weeks. The best flavor is achieved after one month.
- When it’s ready, chop it up and add it to everything you can possibly think of.
- Enjoy!