Serves 10
30 min
Preserved Lemons
Recipe GLPRdaadef8f147dc3
A North African condiment of lemons preserved in salt and lemon juice, infused with warming spices. The result is tender, intensely flavored lemons that soften over weeks and develop a complex, briny character. Use the preserved lemons and their brine to add depth to tagines, marinades, dressings, and more.
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Ingredients
¼ cup Kosher salt
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Black peppercorns
6 Fresh lemons
2 cups Fresh lemon juice
2 Fresh bay leaves
Directions
Toast the coriander seeds, cumin seeds, and black peppercorns in a dry skillet over medium heat for 1–2 minutes, stirring frequently, until fragrant. Set aside to cool slightly.
Scrub the lemons under cool running water and pat dry. Cut off the top quarter of each lemon (the stem end). Quarter each lemon lengthwise, cutting to but not completely through the bottom, so the quarters remain attached at the base.
Open each quartered lemon and pack the interior generously with kosher salt. Pack the salted lemons snugly into a clean glass jar.
Distribute the toasted spices and bay leaves among the lemons in the jar.
Pour the fresh lemon juice over the lemons until fully covered. Ensure all lemons are submerged under the brine.
Seal the jar tightly and store at room temperature, away from direct sunlight. The lemons will begin to soften and ferment over the first week and will be ready to use after about 3–4 weeks, though flavor deepens further with time.
Before using, rinse a preserved lemon under cool water to reduce excess salt if desired. Remove and discard the flesh if preferred, or use the entire lemon (rind and flesh) in your dishes.
