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Preserved lemons add a unique, soft, and subtle flavor to a variety of dishes. Popular in Mediterranean regions from Tunisia to France and Morocco to Spain, these bits of sunshine are also prized in South Indian cuisine. The all-natural condiment lends a brightness to foods such as rice, baked fish and chicken, soups and stews, and countless other dishes. It is an essential ingredient of chicken tagine. All you’ll need for preserved lemons is lemons, salt, and time!
Difficulty: Easy
Servings: varied
Prep Time: 1/2 hour Cook Time: 4 weeks aging timeIngredients
6-8 organic lemons
1-2 cups kosher or sea salt
Directions
Cut off the little rounded bit, or nib, at the stem end of each lemon.
Hold lemons over a plate or bowl to catch any juice. On the end opposite the nib, make a large cut by slicing lengthwise downward. Make a second downward slice, so you’ve incised the lemon with an X shape. Avoid making the cuts so deep that the lemon separates into quarters.
Pack salt into the lemon where you made the cuts. Be generous; use about 1 tablespoon salt per lemon.
Put a couple of tablespoons of salt in the bottom of a sterilized quart glass jar with a tight-fitting lid. Add the salt-filled lemons, packing fruit in layers, and sprinkling a thin layer of salt between each layer. Push the lemons down firmly to pack them tightly and to help express some of their juice. I used a pestle from a mortar and pestle set to help shmoosh the lemons into the jar.
(Optional) If you desire, add a Safi spice mixture—a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick, or any combination of these. Finish with a final layer of salt. Cover the jar tightly and let stand overnight.
The next day, press lemons down again. Encourage them to release more juice as they begin to soften. Repeat for 2 to 3 days. Add more freshly-squeezed lemon juice if necessary, lemons must be completely covered with salted lemon juice. After about a month, the preserved lemons will be soft and ready to use. While preserved lemons are kept in pantries in North Africa, most U.S. chefs recommend keeping them under refrigeration where they will last for months.
Categories: Other Condiments, Pickling
Submitted by: bonita on January 30, 2012
justquilting says:
Can you do this with limes as well?
On December 14, 2012 at 2:41 pm
bonita says:
I’ve seen only one or two versions with limes, but have read several cautions against using limes. Apparently, lime acidity is often lower than that of lemons, making limes (and by extension oranges and grapefruit) less than ideal candidates. Too bad, though, bet they would be good.
On December 14, 2012 at 2:45 pm
justquilting says:
Oh, thank you for letting me know. It seems we get lots of limes in our bountiful baskets through our coop. I typically juice them and freeze them into ice cubes for later use. I’ll just keep doing that.
On December 14, 2012 at 3:09 pm