Preserved lemons are lemons with nothing to prove, mellowed by salt and time. Preserving them in salt allows them to become their true selves, more lemony and less acidic than their fresh counterparts. They are popular in Indian and South African food, but you can use them pretty much anywhere you would use fresh lemons and they’ll add an unusual, but still familiar flavor.
They would make nice Holiday gifts too, if you can keep from eating them all.Print
How to Make Preserved Lemons
- 8 large fresh lemons
- lots of Kosher Salt
- Sterilize 6 pint jars and lids
- Cut lemons in quarters or eighths, depending on how big the lemons are
- Toss in the salt
- Pack in the jars tightly, pushing down to release the juice and adding more salt as you go
- If there isn’t enough juice to cover the lemons, add a little fresh lemon juice
- Place the lids on the jars
- Let sit in a cool space for a week or so, shaking the jar every day.
- When the rinds are soft, refrigerate
- Use anywhere you would use fresh lemons or lemon rinds
Try a slice in a gin and tonic instead of lime
or try any of these: