Preserved Lemons
Adding a little preserved lemon peel to your dishes adds a totally unique and zesty flavor. We started making these a couple of years back after being inspired by reading My Pantry by Alice Waters. Preserved lemons are great in salad dressings or delicious on sautéed broccoli, the options are endless!
Preserved Lemons
Super simple preserved lemons recipe for making aged sour lemons.
Ingredients
Scale
- 6 lemons
- 1 tablespoon of salt
- 16-ounce wide mouth mason jar
Instructions
- Cut the lemons into quarters.
- Juice one of the lemon. Add the lemon juice to the mason jar.
- Place about 4 lemon wedges in the jar and sprinkle them with salt. Press the lemons with a muddler to release some of their juice and allow you to pack the jar full.
- Add 4 more lemon wedges and salt. Press the lemons again with the muddler. Continue doing this until all lemons fit in the jar and are immersed in lemon juice.
- It is very important that the lemons are fully immersed in the lemon juice, if not they could rot and your lemon preserves will be ruined. If you’re struggling to keep the lemons under the liquid level, add more lemon juice or remove a couple of lemon wedges.
- Tightly secure the lid and store your lemon preserves in a cool dry place for 4-6 weeks. They will get sourer in flavor the longer they sit. In my opinion the sourer the better! Once opened store in the refrigerator. Preserved lemons get better with age (they will continue to ferment but at a much slower rate in the fridge) and will easily last in the refrigerator for a couple of months, although ours never stick around that long!
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Cheers,
Erica
