Preserved Lemons

I always have preserved lemons in my kitchen-probably because grew up in California, where it felt like everyone had a lemon tree in their yard. This technique of packing lemons and salt into a jar originated in Morocco, and it couldn't be easier. You basically let time do all the work. As the lemons sit, the peels soften and take on uniquely salty, acidic, and floral flavors that pair especially well with seafood. The lemon peels can be cut into strips, diced up, or blended (see Preserved Lemon Gel on page 52). As for the brine, use it for drinks or vinaigrettes (see Preserved Lemon Vinaigrette, page 74).

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% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and clean the lemons. As though you were cutting the lemons into quarters, cut through the lemons from the top to within ½ inch of the base, keeping the quarters connected.

Step 2

Add 1 tablespoon of the salt to a 1-quart glass jar, then add the rest of the salt to a large bowl. Rub the insides of each of the quartered lemons with the salt in the bowl.

Step 3

Add 1 lemon to the jar. Tamp down on the lemon, squeezing out as much juice as you can, then add a pinch of salt from the bowl. Repeat until all the lemons are tightly packed and submerged under salty lemon juice. Add any remaining salt to the jar. If your lemons aren't submerged in juice, squeeze some fresh lemon juice over the top.

Step 4

Label and date the jar, then cover it with the fermentation lid. Set the jar aside at room temperature, away from sunlight, for up to 30 days. Every few days, gently shake the jar to redistribute any sediment and to resub-merge the lemons under the juice.

Step 5

Start to check the lemons after 2 weeks to see if they're done. You will know they are ready when the peels are soft, tender, and very fragrant. If your lemons are mushy, you went too long. Store the jar in the fridge for up to 6 months.