Preserved lemons
I’ve just made a batch of my preserved lemons, so I thought I’d show you how I do it.
I’m a bit obsessed with the flavor. I love to use them in salad dressings, in a cucumber yogurt sauce, with pork or chicken.
My method is simple - cut off the ends and quarter the lemons, and layer them in a jar with kosher salt. I use about a tablespoon of salt per lemon.
Squish the lemons down to get the juices going, put on a tight lid, and then agitate or rotate the jar regularly for several days until the salt is all dissolved.
My kids call it my snow globe.
If your lemons aren’t super juicy then you might need to juice a few extra to add more juice to the jar, you want to end up with liquid pretty much covering all the lemons.
Sometimes I open it up after a day or two and squish the lemons down once they’ve gotten a bit soft, and add more lemons if there is room. Sometimes people add a bit of boiling water to top it off to make sure all the lemons are submerged.
And then that’s it.
Leave them alone for a few weeks, roll the jar around once a week or so.
And then dice them up in any dish that needs a savory kick. They keep for a long time and just get better.
Some recipes tell you to remove and discard the pulp and just use the skin, but I actually love the flavor of the pulp too so I usually add that in as well.
