Preserved Lemons
Preserved lemons are lemons cured in their own juices and salt, transforming the bitter pith into a soft, textured rind that carries a concentrated, floral acidity. You essentially pack quartered fruit into a jar with a generous amount of salt, let it sit at room temperature for a month, and use the peel to cut through rich dishes or brighten grains.
Patience is your primary ingredient
The lemons need time for the salt to pull out the liquid and soften the rind; keep them out of direct sunlight while they cure.
- glass mason jar with a tight-fitting lid
- sharp chef's knife
- wooden spoon for tamping
What goes in.
- 6 to 8organic lemons (wax-free)
- 1/2 cupcoarse sea salt or kosher salt
- Optionalcoriander seeds, peppercorns, or a bay leaf
The importance of the seal
The lemons must remain completely submerged in the liquid released by the salt. If the juice doesn't cover them after 24 hours, add the juice of extra fresh lemons until they are fully underwater.
The method.
Prep the lemons
Wash the lemons thoroughly. Cut off the stem ends, then slice each lemon into quarters lengthwise, but stop cutting just before you reach the bottom so they stay attached at the base.
Salt the interior
Open each lemon like a flower and pack a tablespoon of salt into the center. Reshape the lemon to its original form.
Pack the jar
Place a layer of salt at the bottom of your jar. Place the lemons inside, pressing down hard with a wooden spoon to release the juice as you go. Add spices if using.
Seal and rest
Close the lid tightly. Keep the jar on your counter for the first 3 days, shaking it once a day to distribute the salt. After that, move it to a cool, dark cupboard for 4 weeks.
When it doesn't go to plan.
Always rinse the salt off a wedge before chopping it up for a recipe.
The rind is the part you want to use; the pulp is usually discarded unless you enjoy the intense brine.
Once opened, move the jar to the refrigerator where they will keep for six months.
The ones that keep coming up.
Why do I need to use organic lemons?
Since you are consuming the entire rind, you want to avoid any synthetic waxes or pesticide residues often found on conventional fruit.
What if white foam appears on top?
Small bubbles or slight cloudiness are normal fermentation activity. If you see dark mold or smell anything truly putrid, discard the batch.
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