Preserving Lemon Peels
Preserving lemon peels is a matter of drawing out their oils through salt or sugar, creating a potent flavoring agent that lasts months in the refrigerator. By either curing them in sea salt for savory cooking or drying them in sugar for baking, you transform a leftover byproduct into a concentrated pantry staple.
Clean fruit is the only fruit
Because you are consuming the rind, use only organic, wax-free lemons and scrub them thoroughly under warm water to remove any field debris.
- small glass jar with tight lid
- vegetable peeler
- sharp paring knife
What goes in.
- 6organic lemons, scrubbed and dried
- 1/2 cupcoarse sea salt
Layering for extraction
The salt acts as a dehydrator, pulling the essential oils out of the pith and skin while inhibiting spoilage. You must keep the peels submerged in the brine that forms.
The method.
Prepare the peels
Use a peeler to take long, wide strips of the lemon zest. Avoid the white pith as much as possible, as it adds bitterness.
Layer the jar
Add a tablespoon of salt to the bottom of the jar. Alternate layers of lemon peels and salt until the jar is full, ending with a heavy layer of salt on top.
Press and seal
Press down firmly on the peels to release the initial juices. Screw the lid on tightly and place it in the back of the refrigerator.
Cure
Give the jar a gentle shake every few days. The peels are ready to use after two weeks once they have turned translucent and softened.
When it doesn't go to plan.
Discard the salt brine if it becomes cloudy or smells fermented; the peels should retain a bright, sharp citrus scent.
When using the preserved peels, rinse them briefly under cold water to remove excess surface salt.
Mince the cured peels into salad dressings or stir them into stews during the final minutes of simmering.
The ones that keep coming up.
Can I use the leftover juice?
Yes, bottle the juice separately and store it in the fridge for up to a week for vinaigrettes.
How long do these keep?
Kept submerged in the refrigerator, these will remain potent for up to six months.
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