Preserved lemons are a staple in the house. They are the first thing I grab when making a quick casseroles and stew. They also bring out the best in a chicken or fish dish. Preserved lemons are pickled in their own juices allowing the rind to soften. It's a huge part of the middle eastern and moroccan cuisine.
The recipe below is the quantity of ingredients to fill a standard 1 litre Agee or mason jar. Try using in season organic Meyer lemons if available.
1/4 cup good quality sea or kosher salt
Place 2 Tbsp salt on the bottom of your jar
Cut your lemons into lemon quarters or wedges ( the traditional method is to leave your lemons whole but I find this way easier to handle )
Dust your lemons with salt and press every lemon into the jar with a wooden spoon to realise to juices. Once your lemons full the jar make sure the lemon juice covers all your lemons and if not then squeeze some extra lemon juice in your jar until it does.
Sprinkle an extra 2 Tbsp of salt on top
Seal your jar with a lid then leave on your bench for a few days then place in the fridge for 3 weeks making sure you give the jar a slight shake every few days.
Your lemons will be ready to use after 3 weeks or when the lemon rind is soft.
Keep lemons stored in the fridge for up to 6 months.
To use your lemons remove the lemon pulp and seeds and slice the rind up or leave whole when using in casseroles and stews.
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