- 4 Lemon4-5 ounces each
- 1–2 tbsp Sea salt
optional additions:
- bay leaves, peppercorns, other Whole spices
Preserved Lemons
I always have a jar of Preserved Lemons in the store cupboard. They are an essential ingredient for Middle Eastern dishes and I love to throw them into stews and salads, dressings and marinades! After about a week the lemons will start to look translucent and the peel will become very tender. If you notice any mold on the lemons on top, it means the lemons were exposed to air. Simply remove the top layer of lemons and make sure the remaining lemons are submerged in the brine.
To make these preserved lemons, layer sliced lemons into a clean, sterilized jar with salt between the layers. You’ll need to use about 2 teaspoons of sea salt, per 1 large lemon. Once the jar is filled with salted sliced lemons, press them down well. Squeeze 1-2 lemons and pour the juice over the slices to submerge them. Weigh the lemons down under the brine using a fermentation weight, a clean stone or a small ziplock filled with water to keep them submerged. Cover and place in a cool dry place for at least 1 week, shaking the jar periodically, always making sure lemons are below the brine.
To make Preserved Lemons, you will need the following ingredients:
Steps to make Preserved Lemons
1 | Slice lemons | 1 |
Slice 2 lemons into ⅛ - ¼-inch thick disks, about 8 slices each. | ||
2 | Salt lemons and place in a jar | 3 |
Sprinkle ¼ teaspoon of salt into the bottom of the jar. Start layering the lemons into the jar. Salt each slice or layer with a scant ¼ teaspoon of salt. Leave at least 1 inch of room at the top of the jar for the brine. | ||
3 | Press down lemons | 2 |
Once you have almost filled the jar with the salted sliced lemons, push them down using a muddler or your fingers to compress them. | ||
4 | Squeeze lemons | 3 |
Squeeze the juice from the remaining 1-2 lemons. Pour juice into the jar to submerge the lemon slices. Push the lemons down. | ||
5 | Weight down the lemons | 1 |
Using a fermentation weight, a clean river stone, or a small ziplock filled with water, weight the lemons down to keep them submerged. Cover the jar. | ||
6 | Store | 7d |
Place the lemon jar in a cool dry place for at least 1 week. Shake the jar every so often, always making sure lemons are submerged under the lemony salty brine. | ||
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