Preserved Lemons
If you’ve got a backyard lemon tree or a nearby market teeming with brightly colored citrus fruits, this is the perfect season to try preserving them. All you need is lemons, salt, and time, 30 days to be exact (the time it takes to ferment the lemons). Once they’re ready, they’re good for up to 6 months and can be used to add a mildly tart, intensely lemon flavor to any dish.
Although traditionally used in Moroccan tagines, preserved lemons are sometimes used to spruce up savory dishes like roasted chicken and grilled fish. I like to add them to sautéed vegetables, grain bowls, green salads, pasta dishes, salad dressings, salsas, sauces, hummus, and guacamole. If you’d like to give them a whirl, here are simple directions for preserving lemons.
Ingredients
clean quart-size mason jar
5 lemons (meyer are particularly good)
4 tbsp kosher salt
Directions
Wash and pat dry the lemons. Slice the ends to create a flat top and bottom.
Place each lemon on its flat end and slice an “x” through the middle to quarter it from the top to within ½ inch of the bottom, leaving the base attached.
Gently open the lemon and sprinkle 1/2 tbsp of salt on the exposed flesh, then reshape the fruit.
Once the lemons are salted, place 1 tbsp salt on the bottom of the mason jar. Put the lemons into the jar, one at a time, and pack them down to release their juices.
When all the lemons are in the jar, add 1 tbsp of salt. If the lemons are not submerged in juice, top them off with fresh lemon juice, leaving at least one inch of headspace.
Seal the jar and store the lemons in a cool, dry place for 30 days, shaking them daily to disperse the juice and salt.
To use, remove the lemons from the liquid and rinse them well to remove the salt. Discard the seeds and pulp (unless you want to use it), and slice the lemon rinds into thin strips or cut them finely into small dices.
Note that most people use the rinds only, but the flesh is perfectly fine to use as well. It makes a great addition to vinaigrettes and sauces. Zero-waste chef added it to her hummus recipe.
Preserved peels will keep for up to 6 months to a year in an airtight container in the refrigerator, although technically - because they’re preserved in brine - they’ll keep at room temperature as well. Be sure to store them in the brine you used to ferment them - it’s easy to make the mistake of straining them after 30 days, but you’ll want to avoid doing so as the brine keeps the peels fresh.
If you need some inspiration, here are five recipes that make preserving lemons look worth the effort.
Chicken Tagine with Olives and Preserved Lemons
https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons
Strozzapreti with Spinach and Preserved Lemon
https://www.bonappetit.com/recipe/strozzapreti-with-spinach-and-preserved-lemon
Roasted Fingerlings with Preserved Lemons
https://www.bonappetit.com/recipe/roasted-fingerlings-with-preserved-lemon
Preserved Lemon Quinoa with Shaved Brussels and Roasted Walnuts
https://simplebites.net/preserved-lemon-quinoa-with-shaved-brussels-toasted-walnuts/
Cucumber and Tomato Salad with Preserved Lemons
Enjoy!