Preserved Lemons
Preserved cooking illustration

Preserved Lemons

Preserved Lemons

Preserved Lemons

Cookbook author Paula Wolfert on preserved lemons: Fresh lemons are never an adequate substitute in recipes that call for the preserved variety, though preserved lemons are a great - perhaps even better -substitute for fresh lemons/ lemon juice.

INGREDIENTS

10 lbs Meyer lemons or Lisbon lemons

5-6 tbsp sea salt

optional spices: bay leaves, black peppercorns, star anise,

cinnamon, coriander, fennel, cumin, chiles, ginger

(makes one gallon)

Rinse and scrub the lemons well so as to remove any potential residue. Slice the lemon as though you are going to quarter it, but leave all quarters connected on one end. Sprinkle one hearty pinch of salt on the interior of the lemon, and place/press it in your jar. When you’ve made a layer of lemons, sprinkle a teaspoon of salt over the top of the layer. Use a wooden spoon or tamper and pound down the lemons until they release their juice. Continue to repeat layers until jar is full. Press down so that the liquid completely covers the lemons, adding more lemon juice or water if necessary to cover. Use a ceramic weight or other creative weight to keep the lemons submerged. Cover with a regular lid or use an airlock lid and let ferment at room temperature, out of direct sunlight, for 3-4 weeks. Transfer to the refrigerator where the lemons will keep for years!

Use both the lemon rind, the pith and the juice in tagines, dressings, marinades, and relishes. Also the juice makes a great tonic mixed with sparkling water.

VARIATIONS:

Try other low sugar citrus fruits like Bears limes, yuzu, sour grapefruits or kumquats.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.