Preserved Lemons


How was everyone’s weekend? Mine was great. We’re halfway though the month and I have managed to get sooooo much done. I feel like I’m on a roll. It’s awesome! This year is off to a great start. Besides taking a little roadtrip up near Santa Barbara to get some hiking in, I ran a couple of errands this weekend, and picked up a few things at the store in order to continue forward with finishing up all the little projects I have going on and organizing. There’s nothing like a good purge once a year, sometimes twice, to really make you feel great. Out with the old and in with the new! Literally. I even managed to sell some stuff last weekend right before whipping these lemons up along with several other recipes I can’t wait to share with you this week. Plus, I want to share a recap of all the happenings around here these past couple of weeks.

In the meantime, if you would like the best-est smelling house ever and some delicious goodies in about two weeks you should make up a batch of persevered lemons. I have plans for them and some fingerling potatoes soon. In the meantime, I’ll be purging some more, running a lot, and tying out more new recipes.


4 lemons, washed

1/2 c sugar

5 tbsp salt

3 whole cardamom

2 star anise

2 c cooking liquid


Boil the freshly washed lemons for 10 minutes or until soft. Then transfer the lemons to an ice bath (bowl of ice water) and let sit for another 10 minutes or until cool. Whisk together the sugar, salt, cardamom, star anise, and two cups of the cooking liquid.  Next, use a small knife to make four lengthwise cuts in the lemons and place them in a one quart jar. Slowly pour the liquid over the lemons until covered. Add the lid and chill in the fridge for a couple of weeks.




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