Preserving Lemons in Salt
Preserved lemons are made by submerging scrubbed, quartered lemons in a concentrated salt brine until the rinds soften into a translucent, concentrated citrus paste. They require only two ingredients—lemons and coarse salt—and a month of patience in a dark cupboard to develop their signature pungency.
Wait for the salt to pull the moisture out.
The lemons will release their own juices, creating a brine; do not add water. Use non-iodized sea salt or kosher salt to ensure the brine remains clear.
- 1-quart sterilized glass jar with tight-fitting lid
- sharp chef's knife
- clean kitchen towel
What goes in.
- 6 to 8organic, firm lemons
- 1/2 cupcoarse kosher salt
Maintain the shape
Cut each lemon into quarters but stop the knife just before the base so the pieces stay attached at the bottom. This allows you to pack salt deep into the center while keeping the lemon as one unit.
The method.
Prepare the lemons
Wash the lemons thoroughly and trim the nubby ends off the stems. Slice them into quarters, keeping the base intact.
Salt and pack
Open the quartered lemons and pack about a tablespoon of salt inside each. Place a layer of salt at the bottom of the jar, then press the lemons in tightly, one by one, to force out the juice.
Top off
Once the jar is full, press down firmly so the lemon juices cover the fruit. If the juice does not cover the lemons, squeeze extra fresh lemon juice into the jar until they are fully submerged.
Cure
Seal the jar and keep it at room temperature for three days, shaking it daily to distribute the salt. Move it to a cool, dark cupboard for at least four weeks before opening.
Other turns to take.
Spiced Preservation
Add a cinnamon stick, two bay leaves, and a teaspoon of coriander seeds to the bottom of the jar for a more complex, warm profile.
When it doesn't go to plan.
Always use a clean spoon when removing a lemon from the jar to prevent spoilage.
The white pith should become buttery and soft when they are ready; if it is still hard, let them sit for another week.
Rinse the salt off the rind under cold water before chopping and adding to stews or dressings.
The ones that keep coming up.
What if mold appears on the surface?
If you see fuzzy growth on the surface, the jar was likely not sealed properly or the lemons were not fully submerged. Discard the batch.
How long do they last once opened?
Once opened, store the jar in the refrigerator. They will remain high quality for six months, provided the lemons stay covered in brine.
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