Preserving Lemons in Salt
You are not cooking the fruit; you are changing its structure. By burying halved lemons in coarse salt, you draw out the water and create an environment where the rind softens into something edible, rind and all.
Use only un-waxed fruit.
Because the entire peel is consumed, you must use organic, un-waxed lemons. Any synthetic wax will ruin the texture and flavor of the brine.
- 1-quart sterilized glass jar with tight-fitting lid
- sharp chef's knife
- wooden spoon
What goes in.
- 8-10organic, un-waxed lemons
- 1/2 cupcoarse sea salt or kosher salt
- 1/4 cupfreshly squeezed lemon juice
Create surface area
Cut the lemons from the tip almost to the base, leaving them connected at the bottom. This allows you to pack salt deep into the flesh, ensuring the preservation happens from the inside out.
The method.
Prep the lemons
Cut each lemon into quarters lengthwise, stopping an inch from the bottom so the fruit stays together as a flower.
Salt the interior
Generously pack a tablespoon of salt into the center of each lemon. Press the quarters back together to hold the salt inside.
Pack the jar
Place a layer of salt at the bottom of the jar. Pack the lemons in, pressing down firmly with your wooden spoon to release their juice. Keep going until the jar is full and the lemons are submerged.
Top off
Pour the extra lemon juice over the top until the fruit is completely covered. If the juice does not reach the top, squeeze more fresh lemons until it does.
The wait
Seal the jar and keep it in a cool, dark place for three weeks. Shake the jar daily to redistribute the salt.
Other turns to take.
Spiced Preservation
Add a cinnamon stick, two bay leaves, and a teaspoon of coriander seeds to the jar before sealing to introduce deep aromatics.
When it doesn't go to plan.
Discard the pulp if it feels too bitter, but always keep the peel.
Rinse the salt off the lemon peel under cold water before chopping and adding to a dish.
Once opened, keep the jar in the refrigerator; they will last for up to six months.
The ones that keep coming up.
What if mold appears on the surface?
If you see fuzzy growth, the seal was likely compromised or the fruit was not fully submerged. Discard the batch and start again.
How do I know they are ready?
The rind will look translucent and amber in color, and the texture should be soft enough to cut through with a spoon.
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