Preserved Lemons
- Total Time
- 15 minutes, plus at least 3 weeks' curing
- Rating
- Comments
- Read comments
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Ingredients
- 9organic lemons
- Kosher salt
- 1heaping teaspoon black peppercorns
- 2bay leaves
Nutritional analysis per serving (2 servings)
115 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 4 grams protein; 884 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within ½ inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Step 2
Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Step 3
Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- Step 4
To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Private Notes
Comments
I don't see that anyone answered you yet. It's really simple. Push the lemons down into the jar, leaving as little air as possible. Then squeeze the remaining lemons into the jar so the cut lemons are covered in juice. I really pack 'em in, so I manage to get more lemons in the jar and squeeze fewer to cover. Also, I prefer to use the hinged jars with the rubber gasket; the salty brine quickly corrodes the screw-on lids.
Made this and the lemons were overdone. (I live in Phoenix.) I asked my Middle Eastern grocer, chef what I did wrong. He said to pickle them for a shorter time. I just tasted the new batch...4 days on the counter and then into the fridge. They're really good!
try a slice in a gin and tonic instead of lime
I’ve made this recipe 3 times now and I’m in love. Really squish those lemons in there. I have let mine sit in the fridge and that works great. Takes a little longer but feels safer especially in warmer months. I’ve turned everyone in my neighborhood on to its briny, lemony weirdness. So good muddled in a drink with almost any alcohol or none at all - just muddle it in some club soda or tonic. Yum!
The original recipe calls for sterilized jars, as does every preserving book I have. You make no mention of this essential food safety practice. If possible, could you please amend this recipe?
Does it matter what type of lemon one uses? Meyers or Eureka?