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Preserved lemons are a traditional method of keeping lemons fresh for extended periods. With just lemons, salt, and jars, you can create a tangy and flavorful ingredient that stays fresh for up to a year outside the refrigerator. Here’s a step-by-step guide to making preserved lemons.
Ingredients:
- Fresh lemons (about 6–8 medium-sized, organic if possible)
- Kosher or sea salt (about 1 cup)
- Additional fresh lemon juice (as needed)
- Sterilized glass jars with tight-fitting lids (1 large jar or a few small jars)
Instructions:
1. Wash the Lemons:
- Wash the lemons thoroughly with warm water to remove any wax or residue. Organic lemons are ideal for preserving as they are free from pesticides.
2. Slice the Lemons:
- Cut each lemon lengthwise into quarters, but do not cut all the way through; leave the quarters attached at one end. This will allow the lemon to open up without separating entirely.
3. Salt the Lemons:
- Generously sprinkle salt inside each lemon, covering the exposed flesh. Use about 1 tablespoon of salt per lemon.
4. Pack the Lemons into the Jar:
- Place the salted lemons into the sterilized jar, pressing them down firmly to release some juice. Layer each lemon with more salt, packing them tightly so they are compressed.
5. Add Extra Lemon Juice:
- Once the jar is full, squeeze additional lemon juice to cover the lemons entirely. This ensures that the lemons remain submerged in liquid, which is essential to prevent spoilage.
6. Seal the Jar:
- Close the jar tightly with a lid and leave it in a cool, dark place at room temperature. The lemons will soften and release juices over time, creating a brine.
7. Let the Lemons Cure:
- Let the jar sit at room temperature for about 3–4 weeks. During this time, turn the jar upside down every few days to distribute the salt and brine. The lemons will become soft and translucent as they cure.
8. Storage:
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