A Zesty Addition to Make Your Dish AmaZING

by April Cunningham

Preserving lemons in a salty brine is a tradition from Indian, North African, and 18th century English cuisine. Simple to make, with a very long shelf life in the fridge, preserved lemons add an intense, concentrated lemon flavor to a dish without all the tartness or sour blast. They will quickly become a staple ingredient in your cooking.

How to Make Preserved Lemons

Thoroughly scrub lemons. Cut the nubs off both ends before cutting ¾ of the way through, dividing into four sections that remain attached at the base. Add a teaspoon of kosher (not iodized) salt to the bottom of a pint-sized jar. Put another teaspoon of salt inside the quartered lemon, then push the lemon firmly into the bottom of the jar, open end down, to squish out the juices.

Sprinkle another teaspoon of salt over the top of the lemon.Add one or two bay leaves and a few peppercorns to the jar, then add two more lemons, following the same process. Add a teaspoon of salt on the very top.

The jar should be full of lemon juice from the compressed lemons. If needed, squeeze additional lemon juice into the jar until it is filled roughly ½” from the top.

Screw on the lid, mark the date, and let sit at room temperature for three days to two weeks. Check daily to make sure the lemons are covered with juice, pushing them down if they rise above it. You can add fresh lemon juice to cover them if needed. (Uncovered lemons can develop a white mold that is harmless and just needs to be washed off.)

Put the jar in the refrigerator and let sit for another three weeks before using. They will keep in the fridge for at least six months.

Tips

Use organic lemons and make sure to scrub thoroughly, because you will be eating the rind.
The quantity of salt may seem excessive, but it preserves the lemons. You can rinse the rind before using, if desired.
Plan on three to four lemons per pint-sized jar.
How to Use Preserved Lemons
Preserved lemons can be used in many ways.
Finely dice the rind and use in recipes for a lemony zing.
Puree the pulp (after removing the seeds) along with some rind.
Puree the whole lemon to use in the moment or freeze for later.
Leftover salty lemon juice can be saved and frozen to use in any recipe to replace salt and acid.

Preserved lemons are perfect in Moroccan recipes such as Chicken Tagine and Vegetable Couscous. The puree can be added to salad dressing, while the rind is great chopped into dips (hummus, salsa, eggplant, etc.). You can add them to cooked grains (hot or cold), fold into a sauce for fish or chicken, or mince and add to pasta dishes.

April Cunningham is the head chef of Caring Kitchen, a teen and adult volunteer-based program of North Coast Opportunities that prepares and delivers primarily plant based, nourishing, organic meals for those in our community facing cancer.

Support The Caring Kitchen by purchasing their new cookbook, Nourishing Community, at NCOinc.org.