Serves 2
2880 min
Salt Preserved Lemons
Recipe GLPR6d2276b6384f69
A classic Middle Eastern condiment made by packing fresh lemons with kosher salt and allowing them to cure in their own juice for several weeks. The result is a tangy, umami-rich ingredient with soft, deeply flavored rinds perfect for adding depth to a variety of dishes. This simple preservation method requires minimal hands-on time but rewards patience with a versatile pantry staple that keeps for months in the refrigerator.
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Ingredients
5½ whole Fresh lemons
1½ cups Kosher salt
Directions
Place a clean glass bowl underneath your work surface. Cut each lemon into quarters, leaving approximately a quarter inch of rind attached at one end so the pieces stay connected and can open like a flower. Hold each lemon over the bowl and gently press to release juices.
Working with one lemon quarter at a time, rub kosher salt thoroughly into the exposed flesh and inner surfaces, ensuring complete coverage. Apply salt generously to the exterior rind as well.
Transfer the salted lemon quarters to a clean glass jar, packing them in densely and pressing down firmly with each addition to release their juices and eliminate air pockets.
Pour the remaining kosher salt and any juices that have accumulated in the bowl into the jar over the packed lemons. Cover the jar with its lid and leave at room temperature.
Over the next two to three days, turn the jar upside down and gently shake every twelve hours or so to distribute the salt and allow the lemons to release more liquid. The jar should gradually fill with the lemons' natural juices.
After three days, check if the lemons are fully submerged in liquid. If they are not, squeeze additional fresh lemon juice and add it to the jar until the lemons are completely covered. This prevents mold and ensures even preservation.
Once the lemons are fully submerged, transfer the jar to the refrigerator and let it rest for three to four weeks, turning it over occasionally. The rinds will gradually soften and the flavor will deepen.
The preserved lemons are ready when the rinds are tender. Store the jar in the refrigerator, where the preserved lemons will keep for up to six months.
Before using preserved lemons in any recipe, rinse the pieces thoroughly under cold running water to remove excess salt, then use as desired.
