Preserved lemons are incredibly easy to make, keep for a year in the fridge, and can be used in so many dishes that there’s no excuse not to always have them on hand. Try using Meyer Lemons when they are in season.
INGREDIENTS
- 12 lemons
- 3 lbs. coarse kosher salt
- 4 bay leaves
- 1 1/2 quart glass canning jar
DIRECTIONS
STEP 1
Wash lemons and set 6 aside for juicing. Using a small knife, halve the lemons lengthwise, but not all the way through. Start at the stem end and cut 3/4 of the way to the pointed ends. The lemons should be held intact at the pointy ends.
STEP 2
Pour 1/2 inch layer of salt into the bottom of the jar.
STEP 3
Pour 2 cups of salt into a large bowl. Roll the lemons one at a time in the salt, packing it into the cut sides. Add 3 lemons and 2 bay leaves to the jar and cover with salt. Repeat with the remaining lemons, bay leaves, and salt.
STEP 4
Juice the remaining 6 lemons into the jar, seeds and all. Shake and turn the jar to help the salt settle. Pour more salt into the jar to completely cover the lemons.
STEP 5
Store at room temperature for about 4 hours. Top with more salt as lemons begin to lose their juices and the salt dissolves. Make sure the lemons are always covered with salt or briny liquid or they will go bad.
STEP 6
Let the jars sit at room temperature for 1 week, shaking and turning the jar every day or two and adding salt as needed. You want the salt to dissolve so the lemons are preserved in a milky liquid. At this point you can leave the jar on the counter or transfer to the refrigerator (where the lemons will keep for a year) and let cure for 1 month before using.
STEP 7
Once ready to use, rinse lemon under cool water to remove excess salt. You’ll want to use only the rind, so you’ll need to carefully remove the flesh and pith using a sharp knife. Then, chop rind according to your recipe for a bright, briny-lemony flavor.
Adapted from Renee Erickson’s “A Boat, a Whale & a Walrus”
Check out Renee Erickson’s Roasted Chicken recipe using preserved lemons.
