Homemade Preserved Lemons
A staple in North African and Middle Eastern cuisine, preserved lemons offer an intense salty, tangy, and subtly sweet flavor profile. They are perfect for adding depth to tagines, salads, stews, and roasted dishes.
Ingredients
- 5-6 large organic lemons unwaxed
- 1/2 cup coarse sea salt plus more as needed
- 1/2 cup fresh lemon juice enough to cover (optional
Instructions
- Wash the lemons thoroughly and pat dry. Trim off any hard nubs from the ends.
- Cut each lemon into quarters lengthwise, but do not cut all the way through; leave them attached at one end so they resemble a flower.
- Generously stuff each lemon with coarse sea salt, ensuring salt gets between the segments.
- Place a layer of salt at the bottom of a clean, sterilized 1-quart jar.
- Pack the salt-stuffed lemons tightly into the jar, pressing down firmly to release their juices.
- Sprinkle more salt over each layer of lemons as you add them.
- Once all lemons are in, press down again to compact them and ensure they are submerged in their own juice. If not enough juice has been released, top up the jar with fresh lemon juice to completely cover the lemons.
- Seal the jar tightly and let it sit at room temperature for 3-4 days, turning it upside down once a day to distribute the salt and juice.
- After 3-4 days, transfer the jar to the refrigerator. Allow the lemons to cure for at least 3-4 weeks before using.
- To use, rinse a preserved lemon under cold water to remove excess salt. Discard the pulp if desired, and finely chop or thinly slice the rind.
Notes
Always use organic, unwaxed lemons as the rind is eaten. Sterilize your jar thoroughly before use. The lemons need at least 3-4 weeks to cure, developing their full flavor. You can store them in the refrigerator for up to 6 months. Rinse preserved lemons before use to remove excess salt.