Preserved Lemons


If you’ve just scraped your hands up? Yeah, don’t make these. I did and wow, was I suddenly aware of just how scraped up said hands were. Because pain. Because everything in that jar is lemons and salt, and ow.

But DO make these. They’re a great addition to a lot of interesting dishes, they’re super easy, your kitchen smells gorgeous after you make them, and they can be used to clean wounds*!

No direct roommate review. I did not chase them around the house demanding they eat salty lemons.

Preserved Lemons, adapted from SimplyRecipes

8-10 lemons
1/4 c. or better of salt
Juice of a few more lemons, if necessary

Wash a quart canning jar. Put 2 Tbsp. of salt in the bottom. Set aside.

Scrub and dry lemons. Nip any protruding ends off. Stand the lemon on its stem and and cut almost in half vertically, resulting in a lemon that opens something like a clam with a hinge at the stem end. Turn 90 degrees and repeat. Sprinkle the innards liberally with salt and drop in the jar. Repeat until the jar is full, mashing the lemons down as you go — the mashing is important, it releases juice. Layer in more salt along the way. Once the jar is full (and extra salt is sprinkled on top), give it an extra mash and look it over — is there enough lemon juice to cover the lemons? If not, add some. Please, please use fresh lemon juice — you’re going to end up with a very concentrated lemon flavor and most bottled lemon juices don’t stand up well to that.

Close up the jar and let it sit on the counter. Turn it over a few times a day for the first week or two to make sure things get distributed. It needs to sit for two or three weeks so the lemon flesh can break down and the rind can soften into edibility. During this time, the liquid in the jar will get viscous; this is working as intended. When you open it again, it will have a delicious lemony scent and you will have delectable preserved lemons you can use in may recipes!

*No they can’t. Don’t do that. Please use a first aid kit.


~ by iliadawry on 29 August 2012.

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