A simple recipe for Preserved Lemons, the ingredients list includes Lemons, Salt, and Extra Lemon Juice. Equipment: 2 mason jars.
What Kind of Lemons Should you Use?
Meyer lemons are the lemon of choice in most countries because they are sweeter and less tart than regular lemons. Meyer lemons also have smoother and thinner skin. But if you can't get your hand on Meyers then Eureka and Lisbon lemons will work too.
Make sure you buy organic lemons for this recipe since you are eating the peel and not the pulp.
How do you use preserved lemons?
This zesty treat packs a punch to your favorite fish, lamb, and chicken dishes. Once opened, keep a jar of your own preserved lemons in the fridge to give an instant boost of flavor to your favorite salad or marinades. Or squeeze the juice into your favorite mixed drink, Bloody Mary and Lemon drops.
What part of the preserved lemon do you eat?
When you preserve a lemon, you are using the rind once it is ready, not the pulp. The skin softens and mellows yet retains all the characteristics of the lemon flavor. Discard the pulp and wash the peel thoroughly to remove the excess salt.
How do you store preserved lemons?
Traditional Preserved lemons were stored in a cool, dark place. However, nowadays, people usually keep them in the refrigerator. It's up to you.
How long do preserved lemons last?
If you keep the lemons submerged in the brine, they should last up to a year, especially in the refrigerator. I recommend waiting at least three months to eat them and even six months to really experience the fantastic flavor they can provide.
Because the lemons are preserved in salt and the acidity of the lemons, it would be extremely rare for any bacteria to grow. It is essential to check them regularly to make sure they are submerged.
Quick Preserved Lemons Recipe
Can't wait for 3 – 6 months for preserved lemons? Try this easy and quick lemon recipe.
Combine one large lemon quartered, ½ cup fresh lemon juice, and one tablespoon coarse sea salt in a saucepan.
Bring to boil over high heat, stirring until the salt is completely dissolved. Cover; reduce heat to low. Simmer until lemon pieces are slightly tender, the peel will look translucent, about 10 minutes. Cool.
2-quart size jars should fit ten lemons, but test it out before you start the recipe. It's good to have an extra jar cleaned and ready to use, so you don't have to stop in the middle of the project to clean another jar.
To sterilize the jars, fill them with boiling water, let sit for a minute, and then empty.
Allow the jars to air dry without wiping it, so they remain sterilized.
- Ten Myer lemons, organic is best
- ½ cup sea salt
- Additional lemon juice, as needed
- Two quart-size jars
- Optional spices: cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorns, red chili, & allspice.
- Quarter the lemons from the top to within ½ inch of the bottom.
- Sprinkle a generous amount of the salt on the flesh and reshape.
- Sprinkle 1 TBLS salt on the bottom of the jar.
- Stuff all of the salted lemons into the jar, sprinkling with the remaining salt and spices as you go.
- Press down the lemons vigorously to release their juices.
- Add more lemon juice until all lemons are fully covered.
- The lid to the jar should be loosely attached, to allow any bubbles to escape as the mixture is a live probiotic food.
- Let the lemons ripen for 30 days, shaking each day to distribute the salt and juices.
- Sometimes you will see a lacy, white substance on the lemons. It is harmless. Just rinse it off for aesthetic reasons before you use the lemons.
- To use, scoop out a lemon with a wooden spoon.
- Rinse it thoroughly to remove excess salt, discard the flesh if you wish, and then use it in your recipe.