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
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.
How are preserved lemons used in food? It is a garnish? I made it and have no idea what to do with it. I don’t drink alcohol - can’t as it makes me nauseous. I have two large and fruitful lemon trees so I made two jars of these and gave one away.
I love preserved lemons in a moroccan tagine. I usually make the tagine in the instant pot instead of a traditional clay pot and it turns out great.
@Deb If you type “preserved lemons” in the search bar on NYT Cooking app, you will find lots of recipes that use this wonderful treat. It sounds like you have lots of lemons—it makes a wonderful gift!
Cut them into quarters, slicing nearly to the bottom but not all the way, so the lemon is still whole. Sprinkle the insides of the quarters w/ kosher salt (not iodized table salt) and pack them tightly in the jar, adding a little salt on top of each lemon as you pack it in. Cover w/fresh lemon juice nearly to top.Turn it upside down daily for 30 days. IMPORTANT: Rinse each lemon in clean water thoroughly before using! As you remove lemons from the jar, top off the jar with more fresh lemon juice