Preserving Lemons in Salt
Preserved lemons are simply whole citrus fruits cured in their own juices and sea salt until the rinds soften into a translucent, spreadable texture. The process relies on patience and osmotic pressure to transform sharp acidity into a deep, mellow foundation for cooking.
The importance of the seal
The lemons must be fully submerged in their own brine to prevent spoilage. If you don't have enough liquid from the lemons themselves, add fresh juice until they are covered.
- 1-quart sterilized glass jar with tight-fitting lid
- Sharp paring knife
- Wooden spoon
What goes in.
- 6 to 8organic lemons, scrubbed clean and dried
- 1/2 cupcoarse sea salt
- extrafresh lemon juice, as needed
Maximizing surface area
Cut the lemons from the top down to within half an inch of the base, creating a cross that keeps the fruit intact but allows the salt to penetrate the core.
The method.
Prepare the jar
Sprinkle a tablespoon of salt at the bottom of your sterilized jar.
Salt the fruit
Fill each lemon's center with a tablespoon of salt. Pack them into the jar one by one, pressing down hard with a wooden spoon as you go to release their juices.
Seal and store
Once the jar is full and the lemons are submerged, seal the lid tightly. Keep the jar in a cool, dark place.
Rotate
Turn the jar upside down once every few days to redistribute the brine and salt.
When it doesn't go to plan.
Use thin-skinned lemons like Meyer if possible, as the rind becomes much more palatable.
Do not use iodized table salt; the additives can cloud the brine or affect the color of the peels.
Once finished, store the jar in the refrigerator to halt the curing process and maintain consistency.
The ones that keep coming up.
How do I know if they have gone bad?
If you see fuzzy surface mold or the lemons smell like anything other than bright, fermented citrus, discard the batch. Small white salt crystals on the surface are normal.
What part of the lemon do I use?
The rind is the star. Scrape away the bitter white pith and use the translucent peel minced finely in sauces, stews, or dressings.