Preserving Lemons in Salt
Preserved lemons are created by packing halved lemons in heavy salt and letting their own juices ferment them over several weeks until the rinds soften into a translucent, potent ingredient. Once the salt draws the moisture out and the pulp collapses, the lemons become a concentrated staple that adds brightness and complexity to stews, salads, and dressings.
Wait for the rind to yield
Patience is your primary ingredient here; the lemon peel must fully cure in the brine until it is tender enough to slice through like soft cheese.
- glass mason jar with a tight-fitting lid
- sharp chef's knife
- wooden spoon or muddler
What goes in.
- 6-8organic lemons, scrubbed clean
- 1/2 cupcoarse kosher salt or sea salt
Extraction of juice
The goal is to force the lemons to release their liquid immediately. Pack them tightly enough so the brine eventually covers the fruit entirely.
The method.
Prepare the lemons
Cut off the stem end of each lemon. Slice the lemon lengthwise into quarters, stopping half an inch before you hit the bottom so the pieces stay attached at the base.
Salt the interior
Open each lemon slightly and pack the interior generously with salt. Roll the lemon in your hands to coat the exterior as well.
Pack the jar
Place a tablespoon of salt in the bottom of the jar. Press the first lemon down firmly into the jar using a muddler to release its juice. Repeat with the remaining lemons, pressing down hard between each layer until the jar is full and the lemons are submerged in their own liquid.
Cure
Seal the jar and leave it at room temperature for 3-4 days, shaking it once daily to distribute the salt. Move the jar to the refrigerator for at least 3 weeks before using.
Other turns to take.
Spiced
Add a cinnamon stick, two bay leaves, and a teaspoon of coriander seeds to the bottom of the jar for a warmer profile.
When it doesn't go to plan.
Always use organic fruit since you will be consuming the entire peel.
If the liquid does not cover the lemons after the first 24 hours, add freshly squeezed lemon juice until they are submerged.
Before using in a dish, rinse the desired amount under cold water to remove excess salt.
The ones that keep coming up.
How do I know if they have gone bad?
If you see fuzzy mold or if the jar smells fermented in a sharp, unpleasant way rather than bright and citrusy, discard the contents.
How long do they last?
Once cured, they keep in the refrigerator for up to six months.
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