Preserved Whole Lemons
Preserving lemons requires nothing more than the fruit itself, a generous amount of sea salt, and time. By packing halved lemons in their own juices and salt, the rind softens and the bitterness mellows into a concentrated, bright citrus pungency that serves as a base for tajines, salads, and dressings.
Patience is your primary ingredient
Do not rush the process; the lemons need a full month in a cool, dark place to undergo the chemical transformation that turns tough skins into translucent, pliable slivers.
- glass jar with a tight-fitting lid
- sharp knife
- wooden spoon
What goes in.
- 6-8organic lemons (unwaxed)
- 1/2 cupcoarse sea salt
Maximizing Juice Extraction
The crucial step is slicing the lemons deeply enough to hold salt, then pressing them down firmly in the jar to force the juices to submerge the fruit entirely.
The method.
Prepare the lemons
Wash and dry the lemons thoroughly. Cut each lemon into quarters lengthwise, but do not slice all the way through the base; keep them attached so they fan out.
Salt and pack
Open each lemon and pour a tablespoon of salt into the center. Pack the salted lemons into your glass jar, pressing down hard with your wooden spoon as you go to release the juices.
Fill the jar
Once the jar is full, the liquid should cover the top lemons. If it doesn't, squeeze fresh lemon juice over the top until they are fully submerged. Close the lid tightly.
The waiting period
Store the jar in a cool, dark cupboard. 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 organic fruit; since you are consuming the peel, you want to avoid wax or synthetic pesticide residues.
If the level of liquid drops and exposes the fruit, top it off with fresh lemon juice to prevent mold.
Once opened, keep the jar in the refrigerator to maintain the quality of the cure.
The ones that keep coming up.
What if there is white film on top?
Small amounts of harmless white yeast can sometimes form; scrape it off and ensure the lemons remain submerged in the brine.
How do I use these in cooking?
Remove a lemon from the brine, rinse off excess salt, and scrape away the inner pulp. Finely dice the rind and add it to grain bowls, roasted meats, or vinaigrettes.
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