Preserving Lemons

Preserved Lemons

Preserved lemons are a flavorful ingredient in many Middle Eastern and African dishes. This simple method allows you to store surplus lemons from your tree or the market without the need for canning, and they can last from several months to a couple of years.

What You'll Need:

• Lemons

• Kosher salt

• Jars (preferably glass with airtight lids)

Instructions:

1. Prepare the Lemons:

   • Gather fresh lemons and scrub them thoroughly to remove any dirt or wax.

   • For whole lemons, trim the ends off slightly.

2. Make Incisions:

   • Cut a cross incision into each lemon, ensuring not to cut all the way through. This should create quarters that are still attached at the base.

3. Add Salt:

   • Generously pour kosher salt into each lemon, pressing it to ensure it fills the insides well.

4. Pack the Jars:

   • Place the salted lemons upright into the jar, adding salt between each layer.

   • Mash down gently to release some juice, ensuring the lemons are submerged.

5. Final Touches:

   • If needed, use a toothpick to help keep the lemons submerged beneath the juice.

   • Cover the top with additional salt and add more lemon juice if required to ensure the lemons are fully below the juice.

6. Seal and Store:

   • Seal the jar tightly and label it.

   • Leave the jar at room temperature on the counter for 3-4 weeks, turning it upside down occasionally to mix.

7. Refrigeration:

   • After 3-4 weeks, transfer the jar to the refrigerator. Preserved lemons will keep well for a minimum of 6 months and can last up to 2 years.

Enjoy the bright flavor of preserved lemons in your cooking!