Serves 10
20160 min
Preserved Lemons
Recipe GLPR4c0057f5c4fd87
A classic Middle Eastern condiment where fresh lemons are salt-cured with sugar to create a tangy, umami-rich ingredient. Over weeks, the salt draws out the lemon juices, creating a brine that softens the fruit while concentrating its flavor. The result is a deeply flavorful ingredient used in tagines, couscous, and other savory dishes. Make a batch and store it in your pantry for months of culinary inspiration.
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Ingredients
9 whole lemons, firm and unblemished
½ cup kosher salt
¼ cup granulated sugar
Directions
Rinse the lemons thoroughly under cold running water and pat them completely dry with a clean kitchen towel. Any moisture remaining on the skin can interfere with proper preservation.
Cut each lemon lengthwise into quarters, stopping just short of cutting all the way through so that the four segments remain connected at the base. This creates a flower-like shape that allows the salt and sugar to penetrate while keeping the lemon intact.
In a small bowl, combine the kosher salt and granulated sugar, mixing them together evenly.
Pack the salt-sugar mixture generously into the cuts of each lemon, rubbing it thoroughly into all the crevices. Use about half of the mixture for this step.
Layer the prepared lemons into a clean glass jar, packing them tightly. As you layer, sprinkle the remaining salt-sugar mixture between and on top of the lemons.
Press the lemons down firmly using a spoon or your hand to release their juices. The lemons should be submerged or nearly submerged in their own liquid by the end of this process.
Cover the jar loosely (do not seal tightly) and leave it at room temperature away from direct sunlight. Over the first few days, the lemons will continue to release juice as the salt draws out their moisture.
After 3-4 days, press the lemons down again to ensure they remain submerged in brine. The liquid should cover them completely to prevent mold.
Allow the lemons to cure at room temperature for 3-4 weeks, stirring or shaking the jar gently every few days to distribute the salt and sugar evenly. The lemons will gradually soften and their color will deepen.
Once fully preserved (the skin should be soft and the lemons deeply yellow or golden), seal the jar tightly and store in a cool, dark place. They will keep for several months and continue to improve with time.
