Preserved Lemons
Have you ever seen a photo of a dish and said “Wow!!! That looks delicious! I have to make it!” just to find out that you either have to order one of the ingredients off of Amazon to complete the recipe? I thought so. Amazon has everything right? However, preserved lemons taste so much better when you make them yourself. Also, when people ask you, “Hey. Where did you get preserved lemons? I have never heard of them?,” you can be kitchen bougie and respond “Oh…just a little something I threw together. It makes my dishes quite delectable and more marvelous than the ordinary.”
The process of preserving lemons is frequent in North Africa and the ingredient is used in a variety of dishes. Preserving the lemons makes them less sour and more mellow, however, they maintain the brightness that is associated with lemons but with umami or savory notes. You only need three ingredients; lemons, lemons juice, and salt. Traditionally, Meyer Lemons are preferred but you can use any variety at your local grocery store. You may have to use more or less of each ingredient. It will work as long as you follow the process. The lemons are ready once the peel or skin of the lemon begins to look soft. The brine will also get a syrupier look or higher viscosity. I love the flavor that comes from the preserved lemons when used in savory dishes. They can also be used in salads, sauces, mixed drinks, and just about any dish you cook to add a beautiful flavor.
It will take at least a month for the lemons to be ready to use. However, the longer they age the better the flavor. My goal is to give you time, at least a month, to create your preserved lemons before I give you a few recipes utilizing this ingredient. So lets get started making jars of preserved lemons. They are so easy to make and will definitely take your dishes to the next level.
Preserved Lemons
Tools:
Mason or Weck Jar with lid
Wooden Pestle, Spoon Handle, or Muddler
Large Pot with boiling water for jar sterilization
Ingredients:
5 Lemons
Juice of 5 Lemons Lemon (may need more)
Salt
Sterilize your jars and lids by adding them to a pot of boiling water.
Note: The reason I sterilize my jars is to ensure no unwanted bacteria starts to grow as you preserve your lemons. Be sure your hands, work area, and tools are clean as well.
Scrub and wash your lemons.
Slice an X into the top of each lemon almost quartering them but ensure they are still attached at the end. Fill the lemon with a tablespoon of salt.
Sprinkle a tablespoon of salt on the bottom of your jar and begin filling it with the salt filled lemons. However, if you decide to slice or cut your lemons in quarters, just add a layer of lemons and cover with salt. Repeat this method until all lemons being preserved are added. Just keep in mind you need to use at least 1 tablespoon of salt per lemon.
If your jar fills to the top, press the lemons down with a muddler, pestle, or wooden spoon handle to create more room and also release some of the juice. If you desire, add the spices and/or herbs of your choice.
Add a tablespoon of salt after adding all of your lemons. Fill the jar with freshly squeezed lemon juice until all lemons are covered.
Seal and store the jar in a dark, cool space for a week. Lightly shake the jar everyday to distribute the salt and lemon juice. Move to the refrigerator after a week. The lemons will be ready to use after a month. Enjoy!
- Jean
