PRESERVED LEMONS
What are Preserved Lemons?
Preserved lemons, also known as pickled lemons or fermented lemons, are lemons packed in a salty brine and left to ferment until they become soft and succulent.
They add a delightful flavour, saltiness, and tang to stews, sauces, and tagines.
Through the fermentation process, the bitter sharpness of fresh lemons is mellowed, resulting in an intense lemon flavour with a salty umami quality. Essentially, they are incredibly delicious!
Ingredients
8-10 lemons, preferably unsprayed (not store-bought)
¾ cup kosher sea salt
Instructions
Prepare the Lemons: Using a sharp knife, trim off about ¼ inch from both ends of each lemon. Slice each lemon lengthwise into quarters, but do not cut all the way through, keeping the quarters connected at the base.
Salt the Lemons: Fill each lemon with a spoonful of salt. Add a large spoonful of salt to the bottom of a large mason jar or another glass storage container.
Layer the Lemons: Place the salted lemons into the jar in layers, sprinkling a bit more salt before adding each additional layer of lemons.
Compact the Lemons: Once all the lemons are in the jar, sprinkle a bit more salt on top. Use a clean fist to press down on the lemons, compacting them and allowing them to release more juice.
Initial Fermentation: Cover the jar and store it at room temperature for about 3-5 days. Shake the jar a few times during this period to distribute the salt and juice. By the second day, the lemons should be mostly submerged in their juice.
Refrigeration and Fermentation: After 3-5 days, transfer the jar to the refrigerator. Allow the lemons to ferment for at least another week and up to 6 months. The lemons will continue to develop flavor as they ferment.
Usage: The entire lemon, including the peel and pith, can be used in recipes. Enjoy!