Preserved lemons are a flavorful addition to many dishes, adding a tangy, salty depth to recipes like stews, salads, and marinades. The best part? You only need two ingredients: lemons and salt! Here’s how to make them at home with ease.
Ingredients
- 5–6 fresh lemons (preferably organic, as the peel is used)
- 1/4 to 1/3 cup kosher or sea salt (avoid table salt for better flavor and texture)
- Sterilized glass jar with a tight-fitting lid
Instructions
- Wash the Lemons
- Scrub the lemons thoroughly to remove any dirt or wax. Pat them dry with a clean towel.
- Prepare the Lemons
- Cut off the stem end of each lemon.
- Slice the lemons lengthwise into quarters, but don’t cut all the way through. The lemons should still hold together at the base.
- Pack with Salt
- Open each lemon slightly and sprinkle a generous amount of salt inside. Rub the salt into the flesh and rind.
- Fill the Jar
- Place the salted lemons into the sterilized jar, pressing them down firmly to release their juices.
- Sprinkle additional salt between each layer of lemons.
- Continue until the jar is full, leaving about 1 inch of headspace at the top.
- Add Lemon Juice
- Squeeze additional lemon juice over the packed lemons to ensure they are completely submerged in liquid. This prevents spoilage.
- Seal the Jar
- Seal the jar tightly with its lid.
- Cure the Lemons
- Store the jar in a cool, dark place (like a pantry) for 3–4 weeks. Shake the jar every few days to redistribute the salt and juices.
- After curing, the lemons will become soft, and their rind will have a delicious, tangy flavor.
How to Use Preserved Lemons
- Rinse off excess salt before using.
- Chop or mince the rind for use in stews, tagines, dressings, or marinades.
- The pulp can be used in sauces or discarded, depending on your recipe.
Preserved lemons can last up to a year in the fridge if kept submerged in their juices. Enjoy this simple yet transformative ingredient in your cooking! ?✨
