Preserved lemons add a clear lemon flavor to all kinds of dishes, from tagines to couscous to stewed chicken or fish. They aren’t difficult at all to make, and they can add a touch of exotic flavor to everyday dinners.
To make it easy on myself, I start with a 2 lb bag of ordinary lemons. My bag contained 10 lemons. Use organic if you can find them.
1. Scrub and dry. Roll on a counter to release the juices.
2. Cut into the center of the lemon, all the way to the other side, without cutting through either end. Make your cut extend to about half and inch from either end. Sorry about the jagged thumbnail. I have gardener’s hands.
4. Squeeze the juice from the lemon. Do this to all the lemons.
5. Put a teaspoon of kosher or sea salt in the cavity of each lemon:
7. Strain the collected lemon juice into the jar, pushing the lemons down to squeeze out the air pockets. You should have enough lemon juice to cover the lemons completely.
8. Cap and leave the lemons at room temperature for three weeks. Turn the jar upside down occasionally to distribute the brine. The lemon rind will soften and be ready for use after the three weeks are up. Refrigerate at this time. To use, remove the amount you need for your recipe and replace the jar in the fridge. The lemons will keep for months.
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