This post may contain affiliate links, including Amazon links. As an Amazon Associate, I earn from qualifying purchases. When you make a purchase through these links, I may earn a small commission, at no extra cost to you. Your support is greatly appreciated. Please see my Disclosure Policy for further information.
Preserved lemons are perfect for adding a zesty twist to your marinades, and dressings, or as a finishing touch to your favourite meals
Ingredients:
- 4 organic lemons, washed and dried.
- 1/4 cup kosher salt, more if needed. (Kosher salt is a coarse salt with no additives, often used in cooking and food preparation due to its large grains and ability to dissolve easily.)
- Extra fresh squeezed lemon juice, if needed.
- Optional: 1 cinnamon stick, a few cloves, or a couple of bay leaves
Instructions:
- Wash and dry the lemons thoroughly. Organic lemons are better, as conventionally grown ones may have wax or pesticides that can affect the preserving process.
- Cut each lemon into quarters, but not all the way through, so the quarters remain attached at the stem end.
- Pour some kosher salt into a clean, sterilised jar with a tight-fitting lid. You’ll need about a quarter cup of salt, but you can adjust according to your taste preferences.
- Sprinkle a little salt inside each lemon quarter.
- Gently press the lemons to help release some juice, and then place them into the jar, pushing down to pack them tightly.
- Continue layering the lemons with salt until the jar is filled, leaving some space at the top.
- If desired, add a cinnamon stick, a few cloves, or a couple of bay leaves to the jar for extra flavour. These spices are optional but can enhance the taste of the preserved lemons.
- Once the jar is filled, close it tightly with the lid.
- Leave the jar at room temperature for about 24 hours to allow the salt to draw out the lemon juice and create a brine.
- After 24 hours, check the jar. The lemons should be submerged in liquid. If not, add extra fresh-squeezed lemon juice until they are fully covered.
- Seal the jar again and store it in a cool, dark place, such as a pantry or cupboard, for at least one month to allow the flavours to develop. During this time, shake the jar occasionally to redistribute the salt and spices.
- After a month, the preserved lemons are ready to use. To use them, remove a lemon from the jar, rinse it under cold water to remove excess salt, and then chop or slice as desired. Preserved lemons add a unique tangy flavour to various dishes, including salads, stews, tagines, and sauces. Enjoy experimenting with this versatile ingredient!
