How To Make Preserved Lemons
Preserved lemons are one of those often overlooked pantry staples that upgrade everything you cook. They're cheap and easy to make and endlessly useful.
Servings: 1 pint
Ingredients
- 4-5 thin-skinned lemons such as Meyer lemons
- ¼ c kosher or sea salt plus more as needed
- Juice of regular 1 lemon (if needed)
- Optional: bay leaves, peppercorns, chili flakes, cinnamon stick
Instructions
- Prep the lemons: Scrub and dry the meyer lemons. Trim off both ends of each lemon so the they can stand on the end.
- Slice each meyer lemon lengthwise into quarters, stopping about ½ inch from the bottom so the slices stay attached.
- Pack each split lemon full of salt, about 1 tbsp of salt per lemon, adding more to make sure the salt gets between all the cuts.
- Press the lemons tightly into a clean pint jar, squishing them down to release their juices. Add any spices if using.
- The lemons should be completely covered in liquid. If needed, squeeze in extra lemon juice to fully submerge the lemons.
- Close the jar and set aside on the counter to set. For the first week, turn or shake the jar every day to redistruibute the salt and juices. Let cure for at least 2 weeks, ideally 3-4 weeks.
- Storage: Keep refrigerated. They'll last for 3-6 months or longer as long as the lemons stay submerged in the liquid.
- To Use: use a clean utensil to remove a quarter of a lemon, rinse lightly, scoop out and discard the flesh and any seeds, and finely chop the peel to add to dishes.