Quick Preserved Lemons
ACTIVE TIME: 15 minutes
TOTAL TIME: 8 days
Yield: 1 pint
Bonafide Indian and North African dishes more often than not contain preserved lemon, a semi-exotic ingredient than can be easily procured at your local megamart. But, we're going to make our own. Why? Because homemade is better. Expect peak flavor and texture after about a month. As long as they’re kept refrigerated preserved lemons should keep indefinitely. This recipe first appeared in Season 1 of Good Eats: The Return.
Read More
Read Less
Software
- 4 lemons, scrubbed and dried, plus the juice of 1 lemon
- 1/4 cup kosher salt
Specialized Hardware
16-ounce canning jar
ACTIVE TIME: 15 minutes
TOTAL TIME: 8 days
Yield: 1 pint
Procedure
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed, 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
RELATED RECIPES
