Preserved Lemon Rind
Preserving lemons requires only fruit, salt, and time. By packing lemons in a concentrated salt brine, you draw out the bitterness and transform the rind into a pliable, pungent condiment that adds concentrated brightness to stews, dressings, and grain dishes.
Patience is your primary ingredient
The lemons must remain fully submerged in their own juices to prevent spoilage. You cannot rush the fermentation process; wait until the rind is soft enough to slice through like butter.
- 1-quart sterilized glass jar with a tight-fitting lid
- sharp chef's knife
- clean kitchen towel
What goes in.
- 6 to 8organic unwaxed lemons
- 1/2 cupcoarse sea salt (non-iodized)
- 2 tbspfresh lemon juice (extra, for topping off)
Maximizing surface area
Slice the lemon from the stem end down to three-quarters of the way through, then rotate and slice again so the lemon remains attached at the base. This allows you to pack the interior with salt effectively while keeping the fruit structure intact.
The method.
Prepare the jar
Sprinkle a tablespoon of salt into the bottom of your sterilized jar.
Stuff the lemons
Take each lemon and cut it into quarters without slicing all the way through. Open the cuts and pack a generous spoonful of salt inside each, then press the lemon back into shape.
Pack the jar
Place the lemons in the jar, pressing down firmly as you go to release their juices. Add more salt between each layer.
Top off
Press until the lemon juice rises to cover the fruit. If the juice does not cover them completely, add the extra lemon juice until the tops of the lemons are submerged.
Cure
Seal the jar and let it sit in a cool, dark cupboard. Shake the jar daily for the first week to distribute the salt. They are ready in three weeks, though they improve over months.
Other turns to take.
Spiced Preservation
Add a cinnamon stick, a few coriander seeds, or a bay leaf to the jar before sealing for a deeper, more aromatic profile.
When it doesn't go to plan.
Always use non-iodized salt; iodine can cause the lemon rinds to turn an unappealing dark color.
When using in a recipe, scrape away the bitter pulp and use only the rind, rinsed lightly under cold water if it is too salty.
If you see a thin white film on the surface, this is natural yeast and is harmless; wipe it away with a clean paper towel.
The ones that keep coming up.
How long do they last?
Once cured, keep them in the refrigerator. They will stay good for up to six months as long as they remain submerged in the brine.
Can I eat the flesh of the lemon?
The flesh becomes extremely salty and loses its pleasant texture. Most cooks discard the flesh and focus entirely on the preserved rind.
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