In my post about using preserved lemons, I talked about their various uses, how simple it is to cure them and incorporate them into your dishes. This recipe came out better than I anticipated and all I need to do now is figure out how I can use them more!
When you test out this recipe for yourself, let me know your results. There are a couple different ways to make this recipe and I may just try another method for comparison.
- 8 Lemons
- 1 cup Kosher Salt
- Sterilized Canning Jar
- Cutting Board
- Paring knife or other sharp knife
- Cookie Sheet
- Cooling Rack
Place 2-3 tablespoons of salt in the canning jar.
Wash the lemons thoroughly and then cut off the tips of each lemons to remove the stems.
Using the cutting board and knife, quarter 6 lemons lengthwise but only cut 3/4 of the way down making sure the lemon quarters are still connected to the base. (Save the remaining 2 lemons for later).
Place the cooling rack on the cookie sheet. Now place the cut lemons on the cooling rack. Spread open each lemon and sprinkle salt on them. Be generous with the salt. Any excess salt will fall off and into the cookie sheet where you can reuse the salt for the remaining lemons.
Place the salted lemons in the jar one at a time making sure to press the lemons each time to release their juices. Sprinkle another tablespoon of salt on top of each lemon. Pack the lemons in the jar leaving about 1/4 inch of room from the top. When you have packed the lemons in the jar, you may need to take the remaining 2 lemons and squeeze the juice into the jar in order to cover the lemons.
Place the lid on the jar and seal the jar to a finger-tight seal. Keep the jar at room temperature for 30 days. Every 3 days shake the jar to mix the salt and juice together.
To Use: Remove a lemon from the jar, rinse it thoroughly to remove the salt solution. Toss out any seeds and remove the pulp. Chop or slice the lemon rind and use in your recipe. (I also squeezed the pulp juice in my recipe. It adds more lemon flavor and also reduces the amount of salt needed).
Your preserved lemons can be stored in the refrigerator for about 6 months. I took my lemons, removed the pulp and pith then sealed them in a vacuum packed bag.
As your lemons are curing, the juice may/will appear cloudy and thick. This is completely normal.