Salty/Sour Preserved Lemons
¼ cup salt or more, if desired
Freshly squeezed lemon juice, if needed
1 cinnamon stick
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
- Soak the lemons in lukewarm water for 3 days to soften the peels. Be sure to change the water every day.
- With a sharp knife, quarter the lemons from the top to within ½ inch of the bottom. Dust salt on the fruit, then reshape.
- Put a Tbsp. of salt at the bottom of a mason jar. Start layering and packing the lemons, adding salt in between each layer. Push the lemons down and sprinkle in the add-in spices between layers if you’re using them. Pushing the lemons down will release their juice; add additional lemon juice, if needed. When the jar is full, leave some air space before sealing the jar.
- Put the jar of lemons in a warm place and shake the jar at least once a day to mix the salt, lemon juice, and spices. Leave the lemons to ripen for 30 days.
To use the lemons, rinse them and remove the pulp. The preserved lemons don’t need to be refrigerated and will keep up to a year.
Recipe adapted from Epicurious[i]
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