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Pickled & Fermented

Preserved Lemons

Vegetarian Gluten-Free Low-Calorie

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Preserved lemons are a staple in Moroccan and Middle Eastern cuisine, so you'll probably need to make them if you are planning on cooking authentic dishes from this region. However, you will surely find new uses for these tart and salty pickled lemons too. Making them is really easy too, as you pickle lemons in their own juices and some salt.

Prep Time 20 minutes

Serves: 10

Difficulty Level: Low

Preserved Lemons

Ingredients for Preserved Lemons:

Lemon - 8-10

Kosher salt - 1/2 to 1 cup

Lemon juice - if needed

Method of preparing the Preserved Lemons:

Sprinkle 2 tablespoons of salt at the bottom of a sterilized jar.
Now let's prepare the lemons. Wash the lemons well. Cut 1/4-inches off the tips of the lemons on both sides. From the tip inwards, make an incision in the side of the lemon as if you were going to cut it in half lengthwise, but avoid going all the way through. Make a second incision the same way, as if you were going to slice the lemon into quarters. You should have a cross-shaped cut that opens up the lemon but keeps it attached at the base.
Now carefully open the lemon and sprinkle plenty of kosher salt on the lemon, both inside and out.
Pack the salted lemons in the jar, smashing them with your palm so that plenty of juices come out. Once you do this with all the lemons, they should be covered in salty lemon juice. If the lemons are not completely covered, add more lemon juice and sprinkle with a few more tablespoons of salt on top.
Cover the jar with a lid and let the lemons ferment and marinade for a few days at room temperature. Shake the jar once in a while to redistribute the juices.
After a few days out in the open, transfer the jar to the refrigerator and chill for 3 weeks or more before using. The lemon rinds will have softened considerably.
When ready to use, take out a lemon from the jar, and rinse it with water to wash away the salt. Remove the pulp and any seeds, then slice the preserved lemon rinds and use them in your recipe.

Chef's Tip:

Note that it takes at least three weeks before these lemons are good to use.

Source: Simplyrecipes.com

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