Preserved lemons sound exotic but are dead simple to whip up and make a fabulous hostess gift for the foodies in your life. If you’re anything like me, you’ve probably walked past these golden treasures in specialty food stores, wondering what magic they might hold. My own preserved lemon journey began with an impulse buy – a commercial tin that sat forgotten in my cupboard for nearly three years. One lazy afternoon of kitchen reorganizing, I discovered the tin and decided to crack it open. Little did I know that this moment would completely transform my cooking.
The Art of Making Preserved Lemons at Home
The beauty of preserved lemons lies in their simplicity. Originating in North African cuisine, these bright, salty delicacies are nothing more than lemons transformed by time, salt, and a touch of patience. The process is remarkably straightforward: you’ll need fresh lemons, coarse salt, and a clean jar. Start by selecting firm, unblemished lemons with thick, healthy rinds. Wash them thoroughly, then carefully cut them into quarters, leaving the base intact so the lemon remains connected. Generously salt the interior of each lemon, ensuring every crevice is covered with kosher salt.
The Packing and Preservation Process
Packing the lemons is where the real magic begins. Press the salted lemons tightly into sterilized glass jars, using your fingers to release their natural juices. Continue layering lemons and salt until the jar is full, making sure the lemons are completely submerged in their own liquid. The transformation is slow but extraordinary – over 4-6 weeks, the rinds soften, and the flavor intensifies into something truly remarkable. It’s like culinary alchemy happening right in your kitchen.
Preserved Lemons in Culinary Creations
The versatility of preserved lemons is what makes them a true pantry superstar. In my kitchen, they’ve become a secret weapon for adding depth and brightness to countless dishes. Chop the softened rind into salad dressings, blend into hummus, or use as a garnish for roasted vegetables. They’re particularly magical in Moroccan-inspired tagines, but don’t stop there. I’ve found myself adding them to grain salads, whisking them into mayonnaise, and even experimenting with cocktails. The salty, intense lemon flavor adds a complexity that fresh lemons simply can’t match.
Why Preserved Lemons Make the Perfect Gift
One of the things I love most about preserved lemons is how economical they are. You use such a small amount that a single jar lasts for months in the refrigerator. They’re a gift that keeps on giving – both to yourself and to fellow food lovers. Speaking of gifts, these make an absolutely stunning homemade present. Just be sure to include a note explaining that they need a few weeks to cure before use. There’s something special about giving a gift that requires a bit of anticipation and patience.
Storing Your Preserved Lemons
Storing preserved lemons is simple. Once fully preserved, they’ll happily live in your refrigerator for up to six months. Always use clean utensils when removing them from the jar, and try to keep the remaining lemons submerged in their salty brine. If you notice any unusual mold or off-putting odors, it’s best to discard the batch. Pro tip: a thin layer of olive oil on top can provide an extra barrier against potential spoilage.
Final Tips
For those willing to dive into this culinary adventure, a few final tips. Always use organic, unwaxed lemons to ensure the best flavor. Coarse salt works better than fine table salt for creating the perfect brine. Sterilize your jars thoroughly, and most importantly, be patient. The waiting is part of the magic. In about a month, you’ll have transformed simple lemons into a condiment that will elevate your cooking in ways you never imagined. Welcome to the world of preserved lemons – trust me, your taste buds will thank you.
Thanks for reading.
Ingredients
- Lemons, preferably Meyer
- Coarse sea salt
- Cinnamon sticks, lightly crushed - optional
- Juniper berries - optional
- Bay leaf - optional
- Pink peppercorns - optional
- Fennel seeds - optional
Instructions
- Slice off the lemon ends; you still want to see the pith after you slice.
- Stand the lemon on end, and slice it down the middle, stopping when you have about half an inch left. Make another cut perpendicular to that one again stopping before you slice through. The lemon should be quartered lengthwise, but still in once piece.
- Sprinkle course sea salt over the inside of the lemon, covering all of the flesh area.
- If you are opting to add any of the optional ingredients, use a little here then again on top. Remember a little goes a long way.
- Place the lemon, cut-side down, in a sterilized jar.
- Press the lemon down to flatten and release its juices.
- Sprinkle a teaspoon of salt over the top along with a bit of the spices. I eyeballed the amount.
- Repeat with remaining lemons until no more will fit when you press them down. If they aren't covered in their own juice, top them up with some boiled water that you've cooled to room temperature.
- Seal and let them sit in a sunny spot for a month. Shake them every few days to evenly distribute the salt.
- After a month, store them in the fridge.
- To use, discard the flesh, lightly rinse the peel, and dice or slice it.
Notes
THE LOVE: The classic spice combination for Preserved Lemons is clove, cinnamon, and bay leaf. You can make them with no spices or play around with your own favourite combination.
