Preserved Lemons

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Course: condiments + dressings

Keyword: lemons, preserved lemon

Equipment

1 clean, wide mouth jar or airtight container preferably glass for long-term storage. 2-3 lemons will fit in a pint jar, 4-6 will fit in a quart jar.

Ingredients

lemons As many will fit in your jar
kosher salt
bay leaf optional
peppercorns optional

Instructions

Scrub the skins of the lemons clean and pat dry.
On a cutting board, hold a lemon on the surface vertically so that the pointy end is facing up. Use a knife to cut the lemon as if you were going to cut it into quarters, but leave the bottom 1/4" of the lemon in tact.
Scoop 1 tablespoon of salt into the jar, along with a bay leaf and/or peppercorns if using. Scoop 1 tsp of salt into the cavity of each lemon.
Put the the first salted lemon into the jar, and top with 1 tsp of salt. Repeat with the remaining lemons, using a cocktail muddler or the handle of a big spoon or cooking utensil to squish them down as you go. Continue to gently squish, expelling juice, so that the lemons are somewhat submerged in liquid.
Add another 1 tablespoon of salt on top of the lemons, and close the lid. Date the jar and store in the refrigerator.
For the next 2-3 days, smoosh down the lemons to submerge them in their juices. If after 3 days they are still not submerged, add more lemon juice. A thin covering of juice is all you need!
Your lemons will be ready after 1 month, and will be in their prime for the following 6 months.
When you're ready to enjoy your lemons, remember to wash off the salt. Place the portion of preserved lemon you'd like to consume in a bowl of water, or simply rinse for a minute or two before cooking or consuming.

Notes

Lemons are very acidic, so it will be almost impossible for bacteria to grow, especially when stored in the refrigerator. I have never had preserved lemons mold, but if mold grows, do not consume.