Preserved Lemons
Preserved lemons are citrus cured in their own juice and salt, creating a fermented condiment that softens the rind into a pliable, fragrant ingredient. You simply quarter the fruit, pack them tightly into a jar with a heavy layer of salt, and wait four weeks for the chemistry to change the texture from sharp and bitter to mellow and bright.
Patience is your only ingredient
The transformation relies entirely on time and gravity. Ensure your jar is sterilized and your lemons are pressed down firmly to submerge them completely in liquid.
- glass mason jar with a tight-fitting lid
- sharp chef's knife
- wooden spoon or muddler
What goes in.
- 6-8organic lemons, scrubbed clean
- 1/2 cupcoarse sea salt or kosher salt
- optionalbay leaves, peppercorns, or cinnamon sticks
Quartering without breaking
Cut the lemons from the top down, stopping an inch from the bottom so the fruit stays attached at the base. This allows you to open the lemon like a flower to pack salt deep into the center.
The method.
Prepare the lemons
Cut each lemon lengthwise into quarters, keeping the base intact. Generously coat the inside of each lemon with a spoonful of salt.
Pack the jar
Sprinkle a layer of salt at the bottom of the jar. Press the first lemon down firmly, forcing it to release its juice. Repeat with the remaining lemons, pressing down hard after each addition.
Seal and submerge
Add any aromatics if using. If the juice does not cover the lemons, add freshly squeezed lemon juice until the contents are fully submerged. Cap the jar tightly.
Ferment
Keep the jar in a cool, dark place for four weeks. Shake the jar once a day for the first week to distribute the salt.
Other turns to take.
Spiced
Add a split vanilla bean or a few star anise pods for a sweeter, more complex aroma.
Chili-Infused
Include a dried bird's eye chili in the jar for a subtle heat that cuts through the saltiness.
When it doesn't go to plan.
Always use organic lemons; you are eating the rind, so avoid fruit with waxy coatings or chemical sprays.
The rind should be translucent and very soft when ready; discard the fruit pulp if it turns mushy, using only the rinds.
Rinse the salt off the rinds under cold water before using them in a dish to control the salinity of your final meal.
The ones that keep coming up.
Do I need to refrigerate them?
Once they are fully cured after four weeks, move the jar to the refrigerator. They will stay good for up to six months.
What if mold appears?
If you see any fuzzy growth on the surface, the batch is compromised and should be discarded. Keep the lemons fully submerged in brine to prevent this.
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