Preserved Lemons
10 Minutes
〰️
10 Minutes 〰️
Ingredients
6 lemons, preferably organic
8 tablespoons sea salt, more if needed
1/2 tablepsoon black peppercorns
6 bay leaves
5 Additional fresh lemons, juice
Equipment:
1 sterilized mason jar
Method
Prepare the Jar: Submerge the jar and its lid in boiling water for 10 minutes to ensure it's free from bacteria. Remove it carefully and let it dry.
Prepare the Lemons: Scrub the lemons under cold water, then dry them thoroughly. Cut each lemon into quarters, but stop just before you cut all the way through, so the lemon remains intact at the base.
Salt the Lemons: Gently open each lemon and sprinkle the inside generously with salt (Roughly a tablespoon per lemon).
Pack the Lemons: Place a tablespoon of salt at the bottom of the sterilized jar. Pack the salted lemons tightly into the jar, the black peppercorns, and bay leaves between the layers. Press down on the lemons as you go to release their juices.
Seal the Jar: Once the jar is filled, add additional lemon juice to ensure the lemons are completely submerged. The lemons should be covered with juice to prevent spoilage. Sprinkle a little more salt on top before sealing the jar tightly with its lid.
Ferment the Lemons: Leave the jar at room temperature for about 3-4 weeks. Every few days, shake the jar to distribute the salt and juices. The lemons are ready when their rinds are soft.
Store:Once ready, store the preserved lemons in the refrigerator. They will keep for up to a year. Always use a clean spoon to remove the lemons from the jar to avoid contamination.
To Use: Rinse the preserved lemons under cold water before use to remove excess salt. The lemon rind is the most commonly used part, but the pulp can be used as well. Thinly slice or chop it as needed for your recipes.
Serving Suggestions
Use preserved lemons in Moroccan tagines, chopped into couscous, or mixed into salad dressings. Preserved lemon is also amazing to add to marinades for meats. You can use it for anything that needs acidity or some lemony zing.