Preserved Lemons
Preserved lemons are lemons cured in their own juices and salt, transformed over several weeks into a condiment where the entire fruit—rind and all—becomes soft, tangy, and deeply concentrated. They require nothing more than friction, time, and the right amount of salt to break down the tough pith into a usable, aromatic ingredient.
Patience is your primary ingredient
The transformation happens during the slow fermentation period. Keep the jar in a cool, dark cupboard and do not rush the process; the rind must lose its raw bitterness to be useful.
- Sterilized wide-mouth glass mason jar
- Sharp paring knife
What goes in.
- 6 to 8Organic firm lemons
- 1/2 cupCoarse sea salt (non-iodized)
- 1/4 cupFreshly squeezed lemon juice
Maximizing Juice Extraction
Cross-cutting the lemons almost entirely through allows the salt to penetrate the flesh, forcing the fruit to release enough juice to submerge itself completely without needing added water.
The method.
Prepare the lemons
Cut each lemon into quarters lengthwise, but do not slice all the way through to the bottom; keep the fruit attached at the base.
Salt and pack
Generously coat the inside of each cut with salt. Pack the lemons tightly into the jar, pressing down firmly so the juices begin to pool at the bottom.
Submerge
Once the jar is full, pour the extra lemon juice over the top to ensure the fruit is completely covered. If the juice doesn't reach the top, add more until the lemons are fully submerged.
Cure
Seal the jar and store it in a cool, dark place. Shake the jar daily for the first week to distribute the salt, then leave it undisturbed for three more weeks.
When it doesn't go to plan.
Always use non-iodized salt, as iodine can cause the lemons to darken or turn cloudy.
Ensure the lemons are completely submerged in liquid at all times to prevent mold growth.
When using in a dish, rinse the desired amount under water to remove excess salt before chopping the rind.
The ones that keep coming up.
How do I know if they have gone bad?
If you see fuzzy mold on the surface or smell anything putrid rather than a sharp, fermented citrus scent, the batch should be discarded.
Can I use the pulp?
The pulp becomes very salty and soft. Most cooks discard the pulp and rinse the rind, but the pulp can be blended into vinaigrettes if used sparingly.
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