Preserved Lemons Recipe

Ingredients

• 6-8 organic lemons (preferably thin-skinned)
• 1/2 cup kosher salt (plus more for packing)
• 1-2 whole cloves of garlic (optional)
• 1 teaspoon black peppercorns (optional)
• Fresh herbs (like thyme or bay leaves) (optional)
• 2-3 whole spices (like cinnamon sticks or star anise) (optional)
• Water (if needed)

Equipment

• 1-2 quart-sized glass jars with airtight lids
• A clean cutting board
• A sharp knife

Instructions

1. Prepare the Lemons:
   • Wash the lemons thoroughly to remove any wax or pesticides.
   • Cut each lemon into quarters, being careful not to cut all the way through—leave the bottom intact so the lemon stays in one piece.
2. Salt the Lemons:
   • Generously sprinkle kosher salt inside each lemon quarter as you open it up.
   • Pack the salted lemons tightly into the glass jars, adding more salt between layers. If using, add the garlic, peppercorns, herbs, and spices between layers.
3. Seal the Jars:
   • Press the lemons down firmly to release their juice. If necessary, add water to completely submerge the lemons, ensuring there’s at least an inch of liquid covering them.
   • Leave some space at the top of the jar (about 1 inch) to allow for expansion.
4. Store:
   • Seal the jars tightly and store them in a cool, dark place (like a pantry or cupboard).
   • Shake the jars gently every few days to redistribute the salt and help dissolve it in the lemon juice.
5. Maturation:
   • Let the lemons sit for at least 4-6 weeks before using them. They’ll continue to soften and develop flavor over time.
   • Once opened, the preserved lemons can last up to a year outside the fridge, as long as they remain submerged in their liquid.

Tips for Use

• Use the rind and pulp in salads, dressings, marinades, or Moroccan dishes.
• The brine can be used to add flavor to sauces, soups, and stews.
• Always use clean utensils to prevent contamination.

Enjoy your homemade preserved lemons! They’re a fantastic addition to many dishes and can elevate your cooking with their tangy, salty flavor.

Ingredients

• 6-8 organic lemons (preferably thin-skinned)
• 1/2 cup kosher salt (plus more for packing)
• 1-2 whole cloves of garlic (optional)
• 1 teaspoon black peppercorns (optional)
• Fresh herbs (like thyme or bay leaves) (optional)
• 2-3 whole spices (like cinnamon sticks or star anise) (optional)
• Water (if needed)

Equipment

• 1-2 quart-sized glass jars with airtight lids
• A clean cutting board
• A sharp knife

Instructions

1. Prepare the Lemons:
   • Wash the lemons thoroughly to remove any wax or pesticides.
   • Cut each lemon into quarters, being careful not to cut all the way through—leave the bottom intact so the lemon stays in one piece.
2. Salt the Lemons:
   • Generously sprinkle kosher salt inside each lemon quarter as you open it up.
   • Pack the salted lemons tightly into the glass jars, adding more salt between layers. If using, add the garlic, peppercorns, herbs, and spices between layers.
3. Seal the Jars:
   • Press the lemons down firmly to release their juice. If necessary, add water to completely submerge the lemons, ensuring there’s at least an inch of liquid covering them.
   • Leave some space at the top of the jar (about 1 inch) to allow for expansion.
4. Store:
   • Seal the jars tightly and store them in a cool, dark place (like a pantry or cupboard).
   • Shake the jars gently every few days to redistribute the salt and help dissolve it in the lemon juice.
5. Maturation:
   • Let the lemons sit for at least 4-6 weeks before using them. They’ll continue to soften and develop flavor over time.
   • Once opened, the preserved lemons can last up to a year outside the fridge, as long as they remain submerged in their liquid.

Tips for Use

• Use the rind and pulp in salads, dressings, marinades, or Moroccan dishes.
• The brine can be used to add flavor to sauces, soups, and stews.
• Always use clean utensils to prevent contamination.

Enjoy your homemade preserved lemons! They’re a fantastic addition to many dishes and can elevate your cooking with their tangy, salty flavor.