Preserved Lemons
I am so lucky to have a lemon tree that produces an overwhelming amount of lemons each year. One year, the stress of not letting any go to waste triggered some research resulting in the discovery of preserved lemons and it has become a yearly tradition ever since. My friends look forward to this time of year, savoring their share to use in cocktails, cooking and simply snacking on. I tend to make huge batches in 1/2 gallon jars because I love sharing and honestly that's still not enough to use up all the lemons I get off this treasured little tree in my yard.
Preserved lemons are so easy to make but they do take a little bit of patience till you finally get to try your creations, 3-4 weeks. But, they last 6-8 months in the fridge. The following is how I make them using a 1/2 gallon jar and if you want to do a tiny batch just to try, I provided an 8oz jar recipe after the photos. Also, you will find some links to recipes I use preserved lemons in. I highly recommend the cocktails!!
Ingredients for 1/2 gallon jar
1 cup salt
12-15 lemons, scrubbed and cleaned
1 sterilized 1/2 gallon glass jar (I use mine fresh out of the dishwasher)
1 muddler
Directions
1. Add 6 tablespoons of salt at the bottom of your jar.
2. Cut *but save* the tops of 3 lemons. Cut an “X” shape, like you are cutting it into quarters but do not cut all the way through and pry open the lemon to stuff it with salt. Then squeeze the lemons shut.
3. Add these 3 salted lemons to the jar, muddling them to squeeze out the juices but not too hard so they stay together. Top with a tablespoon or so of salt.
4. Grab another 3 lemons and repeat; cut the tops & save, cut the "X", salt the interior, close lemon and place in a new layer inside the jar, muddle, salt and repeat till the jar can't fit any more lemons. You want the lemons to be submerged under the liquid line. This is where those cut lemon tops may come in handy, squeeze any juice out of the tops helping the juice line rise. If you have a lot of seeds floating up, you can scoop those out now and discard.
5. Add any left over salt to the top of the jar. You can place one of the cut lemon tops inside if you have any stubborn floaters and toss that later. Seal the lid on the jar tightly. Give it a good shake.
6. Allow the jar to sit at room temperature, in a cool dark place, for a couple of days. Turning it upside down occasionally and pressing the lemons down once a day to make sure they’re sitting below the lemon juice to ensure preservation. After those few days, if you need to add more lemon juice go ahead, then transfer it to the fridge and leave there for at least 3 weeks until the rinds soften. Shake and rotate the jar every day to redistribute the salt. If a piece of lemon is not covered by juice, it can develop a white mold that is harmless and just needs to be washed off.
Ingredients for 8oz glass jar
1/4 cup salt
2 lemons scrubbed clean
1 sterilized 8oz glass jar
1 muddler
1. Add 1 tablespoon of salt at the bottom of the jar.
2. Cut lemons in half. Cut a half in half but not all the way so you have two quarters still attached. Salt the interior and proceed with the same steps with 1/2 gal recipe above.
Links to Recipes using Preserved Lemons:
Saké Collins w/ Preserved Lemon
Bright Leafy Salad w/ Preserved Lemon Pecorino Creamy Dressing