Preserved lemons are also known as lemon pickle. Because it's cured in salt, the tartness of the lemon is muted adding a wonderful depth of flavor.
I have made these preserved lemons a few times and just can't get enough of them. They really make a dish pop with a bright citrus flavor without the sharp sourness. The salty liquid can even be incorporated into your dishes.
What ingredients do you need?
- Lemons
- Kosher salt
What equipment do you need?
- Knife
- Mixing bowl
- Canning jars and lids
Step 1 Salting the lemons
Place 2-3 tablespoons of salt in a canning jar.
Step 2 Wash and cut the lemons
Wash lemons and cut off the tip to remove their stems. Quarter 6 lemons but only cut about ¾ of the way down so they are still connected. Set 2 lemons aside for later.
Step 3 Salting the lemons
Place a lemon in the bowl, spread open each lemon and sprinkle salt on them. Be generous with the salt. Any excess salt will stay in the bowl and you can reuse the salt for the remaining lemons.
Step 4 Packing the 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. Leave about ¼ 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.
Step 5 Storing the preserved 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.
Helpful Hints
- As your lemons are curing, the juice may/will appear cloudy and thick. This is completely normal.
- Your preserved lemons can be stored in the refrigerator for about 6 months.
- emoved the pulp and pith then sealed them in a vacuum-packed bag.
I have an article for Preserved Lemons Uses but really, just take 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 it 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).
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Preserved Lemons
Ingredients
- 8 Lemons
- 1 cup kosher salt
Instructions
- Place 2-3 tablespoons of salt in the canning jar.
- Wash the lemons thoroughly and cut off the tip of each lemon to remove the stems. Quarter 6 lemons lengthwise but only cut ¾ of the way down making sure the lemon quarters are still connected to the base. (Save the remaining 2 lemons for later).
- Place a lemon in the bowl, spread it open and sprinkle salt on it. Be generous with the salt. Excess salt will stay in the bowl and you can reuse it 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. Leave about ¼ inch 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.
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Notes
- As the lemons are preserving, the juice may/will turn cloudy and thick. This is completely normal.
- Preserved lemons can last up to a year in the refrigerator.
- You can also dehyrdrate the preserved lemons and then pulverize them in a spice grinder.
Gary Fahle
Followed recipe as directed but also added star anise, cinnamon sticks and a few bay leaves - looks pretty in the jar [!!] and added a nice subtle flavor to the preserved lemon rind.
Joe Morales
That's a great idea! Let me know how it turns out. I'm a big fan of star anise!