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
The morning after I made jarred my lemons - I noticed some of the juice had re-absorbed, leaving some lemons uncovered. Have an extra lemon on hand to add more juice, if needed.
Why does the mason jar have to be shaken? I have #picklepebbles and #picklepipes for wide mouthed mason jars. Shouldn’t that negate having to shake the jar?
Cut lemons into wedges. It’s easier to use. I plop my bottle in the fridge right-away and leave it there. It usually takes a few months for the rind to soften. I use it in a variety of dishes - from lentil and onion soup to Provencale fish and chopped finely in salads.