Preserved Lemons; so simple and simply wonderful!

After posting my recipe for Golden Beet Noodle and Pea Salad, I received several requests for my Preserved Lemons recipe so I decided to post it for all to see. It is quite a simple process and now that I have fallen in love with them, I make sure to have a jar in the fridge at all times. They will last a year so it is an easy thing to keep on hand.

What you will need:

• A sterilized glass jar with a wide opening
• 5-8 lemons depending on size and juiciness
• 1/4 – 1/2 cup Kosher salt

I prefer to make them with Meyer lemons for the wonderful flavor that they impart being a cross between a lemon and an orange in flavor, however you can use any type of lemon. The first thing to do is to wash the lemons well. Since you are going to be eating the rind, you want to ensure they are completely dirt free. You also need to sterilize a jar that is large enough to hold about 5 lemons with a large enough opening to squeeze them in whole. You can do this in the dishwasher or on the stove by boiling it for 10 minutes in a pot of water.

When your jar is ready, prepare your lemons one at a time since you won’t know exactly how many you will be using. Place 2 tablespoons kosher salt in the bottom of the jar. Remove the stem and cut the lemon in quarters being careful not to cut all the way through keeping the lemon attached at the base. Open the lemon with your fingers and working over a bowl, fill the lemon with about 1 tablespoon of kosher salt or as much as will fit. Squeeze the lemon closed and push it into the jar as far down as possible. Proceed to do this process with the next several lemons until your jar is quite full, squeezing and pushing on the lemons as you add them to extract as much juice as possible into the jar. If you find that your jar will not allow you to fit a whole lemon into a space, then you can cut a lemon in half and push it into the open space with the skin on the outside and the flesh against another lemon. Sprinkle kosher salt on the open portion of the lemon before pushing it into the jar. Once the jar is filled, leaving some air space at the top, give them another push to extract any extra juice. Fill the rest of the jar, still leaving air space at the top, with enough fresh lemon juice to cover the lemons. Make sure to use fresh lemon juice, not processed juice or water for this step. Top the jar with another tablespoon of kosher salt and secure the lid on the jar.

For the next four weeks, store the jar of preserved lemons in a dark place such as your pantry or cupboard. Every few days shake the jar to distribute the salt and juice around the lemons. They are preserved and ready to use after four weeks. Store them in the refrigerator and use them as needed, always ensuring there is enough juice to cover them when you replace them in the refrigerator. Add any more lemon juice as needed and/or press the lemons to continue to extract juice to cover.

When using the lemons for a recipe, rinse them well to remove any excess salt or film from the liquid. I prefer to remove all of the flesh from them and use only the skin as the flesh is quite pungent. Slices of skin add a wonderful zing to many recipes such as salads, casseroles, and vegetable dishes.