Preserved Lemons
Preserved lemons are lemons cured in their own juices and a heavy concentration of salt. Over the course of three to four weeks, the salt breaks down the peel, turning the rind silky and mellowing the sharp, acidic bite into something deep, floral, and intensely concentrated.
Patience is your primary ingredient.
The lemons must remain completely submerged in liquid for the duration of the curing process; if a piece of fruit floats above the surface, it will spoil.
- Clean 1-pint glass jar with a tight-fitting lid
- Sharp paring knife
What goes in.
- 6 to 8organic lemons, scrubbed clean
- 1/2 cupcoarse sea salt or kosher salt
- as neededfreshly squeezed lemon juice
Maximizing surface area
Slice the lemon from the stem end down to the base, stopping just short of the bottom so it stays connected, then rotate and slice again to create a cross. This exposes the interior pulp to the salt, forcing the juices out to create the brine.
The method.
Prepare the jars
Sterilize your jar by boiling it for ten minutes and letting it air dry completely. A trace of moisture or soap will ruin the batch.
Salt the fruit
Cut the lemons as instructed. Pack the inside of each lemon with a generous tablespoon of salt, pressing it deep into the cuts.
Pack the jar
Place a tablespoon of salt at the bottom of the jar. Press the first lemon down firmly, releasing its juice. Repeat, layering salt between each lemon until the jar is tightly packed.
Submerge
If the released juice does not cover the lemons, add enough fresh lemon juice to submerge them completely. Seal the lid tight.
Cure
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.
Discard the pulp before using; only the softened, salt-cured rind provides the flavor you want.
Rinse the rind under cold water before chopping to remove excess salt if you are sensitive to it.
Once opened, the lemons will last in the refrigerator for up to 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 fruit treated with commercial waxes or pesticides.
What if white film appears on top?
A thin white layer is often harmless yeast from the fermentation, but if it smells off or fuzzy mold appears, discard the batch entirely.
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