preserved lemons are a Mediterranean kitchen staple which adds a funky, salty, citrusy note to whatever you’re cooking. use sparingly because they’re really pungent. really good with chicken, grain salads, or cheese. they take a month to cure so make them when you remember to, and they will keep forever.
how to make preserved lemons
- an 8oz jar – you can scale up as you want though
- a lot of kosher salt
- bay leaf
boil water and submerge at least 4 lemons in the hot water to clean and soften the peel
remove and let them cool down
cut the lemons from the top 7/8ths of the way down in half, keeping the other end intact. do the same the other way so you have quarters that are still connected.
line the bottom of the jar with salt, fill the lemon with salt and put the lemon in the jar with more salt.
repeat until the jar is full. add in pepper and a bay leaf.
let the jar sit in the cupboard for a month, and every few days shake the jar so the brine gets distributed.
How to Make Preserved Lemons
- 10 Lemons
- 1 cup Salt
- Cut lemons into quarters, but keep the bottom intact
- Smother with salt
- Put into a jar one by one, and pack tightly with more salt
- Let sit for 1 month