Preserved Lemons
Preserved lemons are citrus cured in their own juices and salt, transformed over several weeks into a condiment where the entire fruit becomes soft, pungent, and intensely concentrated. Use a heavy hand with the salt and keep the fruit completely submerged to ensure the brine does the work of softening the rind into a pliable, aromatic state.
Patience is your primary ingredient
The lemons require at least a month in a cool, dark place to mellow. Ensure your jars are sterilized before starting to avoid spoilage.
- Mason jar with airtight lid
- Sharp paring knife
- Large bowl
What goes in.
- 6-8Organic firm lemons (thick-skinned varieties work best)
- 1/2 cupKosher salt or coarse sea salt
- 2Fresh lemon juice (optional, for topping off)
Quartering without breaking
Cut the lemons lengthwise in quarters but stop an inch before the base; this keeps the fruit connected so you can pack salt into the center of each lemon, creating a stable pocket for the curing process.
The method.
Prepare the lemons
Wash and dry the lemons thoroughly. Slice them into quarters from the top down, stopping just before the bottom so the lemon holds its shape.
Salt and pack
Pour a layer of salt into the base of the jar. Generously coat the cut surfaces of each lemon with salt and place them into the jar, pressing down firmly to release the juices. Fill the jar tightly until the lemons are crowded.
Seal and submerge
Add a final layer of salt on top of the packed lemons. If the liquid released from pressing does not cover the lemons, add freshly squeezed lemon juice until the fruit is entirely submerged. Seal tightly.
Cure
Store the jar in a cool, dark place. Turn the jar upside down once every few days to redistribute the salt and brine.
Other turns to take.
Spiced Preservation
Add a cinnamon stick, a few cloves, or a bay leaf to the jar before sealing to infuse the brine with warmth.
When it doesn't go to plan.
Always use organic fruit since you will be consuming the rind.
If you see a film on top of the brine, skim it off; as long as the fruit is submerged, the contents remain preserved.
Before using, rinse the lemon under cold water to remove excess surface salt.
The ones that keep coming up.
How do I know when they are ready?
The rind should be translucent and very soft to the touch, and the white pith will have lost its bitterness.
How long do they last?
Once cured, they will keep in the refrigerator for up to six months.
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