Description
Preserved lemons are an ingredient that is widely used in parts of the world from the Mediterranean to the Orient. We first made these for use in Moroccan recipes and since then we’ve used them in recipes from many cuisines. They add a sweet/salty/umami flavor not found in fresh lemons and bring a unique richness to dishes.
Ingredients
Scale
- 4 Lemons
- 5 tablespoons Salt
Instructions
- Wash the lemons thoroughly. Cut both ends off each lemon. Stand the lemons up on a cut end and make a slice down the middle almost all the way through but not quite. Make a second cut perpendicular to the first.
- Put 1 tablespoon of salt in the bottom of a pint jar. Put the first lemon in the jar, cut side up. Spread the lemon quarters and smash the lemon with a muddler or the end of a wooden spoon. Put another tablespoon of salt over the lemon.
- Press a second lemon into the jar cut side up and add another tablespoon of salt. Repeat with the third and fourth lemons adding salt after each.
- Put the lid on the jar and let it sit at room temperature for 3 days, turning it over occasionally.
- Place the jar in the refrigerator. The preserved lemons will be ready to use after 3 weeks. They will keep in the refrigerator for up to a year.
