How To: Make Preserved Lemons
Introducing my Preserved Lemons! If you have been following along over on Instagram, then you'll know I have been preserving lemons. What are preserved lemons? They are lemons that have been pickled in salt and their own juices and left to sit for a month in the fridge before using. They will elevate your dishes like noting you're ever experienced or tasted - seriously! And best of all? Preparation time is minimal and you'll be able to enjoy your citrus harvest for the rest of the year.
How do I make preserved lemons?
They are very easy and quick to make and will last a very long time in your fridge at home. You simply slice a lemon into quarters, cover in salt, place it in a sterilised preserving jar, and repeat until the jar is full with salted lemons. Compltelye cover the lemons with lemon juice, screw the lid on tightly and set aside in a cool dry place on your kitchen bench for three days, shaking the jar up and down a few times each day. Then you place the jar into the fridge for at least four weeks before enjoying. When they are ready and you want to use them, take one lemon out, get rid of the flesh and cut the salty slippery skin. And cook!
Which lemons should I use?
Meyer lemons are the best for preserving as they are incredibly juicy, but if you can't get your hands on these that's totally ok. Any lemons will do. When I pick lemons at the supermarket, I specifically look for thin skinned lemons. In my experience, they have the most amount of juice in them.
How do I use preserved lemons in my cooking?
Preserved lemons are used throughout the Middle East, Morocco and India too add a punchy, citrus flavour to a variety of dishes. Preserved lemons elevate many dishes including pastas, sauces, curries, salads, chicken, tangines, dressings, dips, sauces, meats, salsa and fish. I really feel like there isn't anything you can't pair with preserved lemons! If you're looking for a quick and easy yet flavour packed recipe for your preserved lemons, this Preserved Lemon Pasta with Chilli Salt Pangratatto is it. It's perfect for mid week dinners as well as when you're entertaining for your friends and family at home. It's quick, it's delicious, it's fragrant and will be a hit! I promise this will be your new favourite pasta all year round.
I hope you make your own preserved lemons! They are truly so easy to make and the reward is so worth the minimal effort. If you love this recipe, please leave a 5 star rating below because it lets me know what you think, and it also helps other people discover my recipes (and we definitely want that). And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.
How To Make Preserved Lemons
Introducing my Preserved Lemons! If you have been following along over on Instagram, then you'll know I have been preserving lemons. What are preserved lemons? They are lemons that have been pickled in salt and their own juices and left to sit for a month in the fridge before using. They will elevate your dishes like noting you're ever experienced or tasted - seriously! And best of all? Preparation time is minimal and you'll be able to enjoy your citrus harvest for the rest of the year.
Servings
2 jars
Ingredients
6 lemons per jar (preferably Meyer lemons if you have them)
12 tablespoons basic sea salt
Water that has been boiled and cooled
Directions
Wash the lemons thoroughly in water.
Slice one nub off each lemon. Quarter and slice each lemon down just over 3/4 of the way. This ensures the slices are still attached at the end. Refer to my images to see how this is done.
Completely cover the flesh of each lemon with one teaspoon of salt.
Place one tablespoon of salt into the bottom of the jar. Push one lemon into the jar cut-side down and squeeze firmly to release lots of the lemon juice. Place a tablespoon of salt on top of the lemon in the jar. Firmly press the second lemon down on top of the first lemon. Cover in one tablespoon of salt. Repeat with a third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon. Repeat with the second preserving jar.
Depending how juicy your lemons are, the juice may come right up to the top of the jar. If the juice is not coming up to the top of the jar, pour the boiled cooled down water into the jar and till it to the top.
Screw the lid on tightly and let the jars sit at room temperature for 3 days, shaking it up and down a few times per day to move the salt around in the liquid.
After the 3 days, place the jars in the refrigerator and let them sit for at least 4 weeks before using. Keep storing them in the fridge and they will last for at least 6 months. YUM.
