Preserved Lemons
Ingredients
- 8 lemons
- 4 tablespoons kosher or sea salt
Instructions
- Sterilize a 1-quart canning jar and lid.
- Scrub lemons.
- Squeeze 4 lemons and set the juice aside.
- Cut 4 lemons in quarters, but not all the way through, leaving the pieces attached at the stem end. Stuff 1 tablespoon on salt into each lemon and press the lemon shut.
- Put the lemons in the sterilized jar, pressing them down into the jar. Add the lemon juice, which should just cover the lemons already in the jar. Close the jar.
- Leave for 3-4 days. By that time, the lemons should have disgorged some of their juices and their skins should have softened a little. Open the jar, press down the lemons as much as you can, and if needed add fresh lemon juice to cover the lemons entirely.
- Close the jar and store in cool place for at least one month. The longer they are left, the better the flavor. (If a piece of lemon in not covered, it may develop a white mold that is harmless and just needs to be washed off.
- Before using, scrape pulp of peel. Discard pulp. Rinse peel to get rid of salt.
Notes
Adapted from Preserved Lemons: Older, Wiser And Full Of Flavor, NPR.