Preserved Lemons
Preserved lemons are made by curing fresh, scrubbed lemons in a heavy coating of sea salt and their own juices. Over several weeks, the salt breaks down the rinds, turning them into a firm, pungent condiment that adds a concentrated floral acidity to stews, grains, and dressings.
Patience is your primary ingredient.
The lemons must remain fully submerged in their own brine to cure properly; do not rush the process, as the rind needs time to soften and mellow.
- Glass jar with a tight-fitting lid
- Sharp paring knife
- Sterilized tongs
What goes in.
- 6-8organic lemons, scrubbed clean
- 1/2 cupcoarse sea salt (non-iodized)
- Optionalbay leaves, peppercorns, or cinnamon sticks
The salt-delivery system
Cut the lemons from the tip almost to the base, leaving them connected. Stuffing the center of each fruit with salt is what draws the liquid out to create the brine.
The method.
Prepare the fruit
Slice each lemon into quarters lengthwise, stopping an inch before the base so the lemon stays in one piece.
Salt and pack
Open the lemon and pack a generous tablespoon of salt into the center. Press the salted lemon firmly into the bottom of the glass jar.
Create the brine
Repeat with the remaining lemons, pressing down hard as you layer them to force out their juice. Add any spices now if using.
Seal and wait
Ensure the lemons are completely covered by the accumulated juices. If not, add extra lemon juice until submerged. Seal the lid and store in a cool, dark place for at least four weeks, shaking the jar occasionally.
Other turns to take.
Spiced
Add star anise, cloves, or coriander seeds during packing for an aromatic profile suitable for long-simmered dishes.
When it doesn't go to plan.
Always use organic fruit, as you are consuming the entire rind.
Use a non-reactive jar; glass is standard, while metal lids should have a plastic liner to avoid corrosion from the salt.
Once opened, keep the jar in the refrigerator and they will remain usable for up to six months.
The ones that keep coming up.
How do I use these in cooking?
Rinse the piece you need under cold water to remove excess salt, then finely dice the softened rind. Discard the pulp.
What if mold appears on top?
If white or colored growth appears on the surface, discard the entire batch; do not attempt to scrape it off.
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