I first tasted preserved lemons when I went out to Ojai for a press trip out to the Sunkist lemon groves two years ago. (What a divine trip that was. Three days in Southern California in the midst of a messy Philadelphia winter.) By the time you eat a preserved lemon, it has little in common with the fruit as we know it. Strategically slit and salted, the lemons change character radically, until all you have left is a savory, tangy, yielding condiment that acts as serious flavor player.
And, as preserving projects go, this one couldn’t be easier. It’s just a matter of scrubbing, trimming, slicing and packing with salt. No boiling water baths or sterilization necessary.
Here’s how it works. You give your lemons a really good wash and then trim both ends to remove the remains of the stem and the little nub. Then slice them as if you’re cutting them into quarters, but not all the way. The goal is to have each lemon cut in four pieces but still attached to the whole. They always look a little like one of those fortune teller games we used to make in elementary school to me.
Once all your lemons are prepped, cover the bottom of the jar you’ll be using with salt (either kosher or sea salt is best). One by one, hold each lemon over the jar and spill a tablespoon of salt into the cuts. Pack them into the jar as you fill them with salt, using a bit of force to get them in if necessary. I used a 1 1/2 liter Le Parfait jar and found that it held nine lemons quite nicely. Spread some salt between each layer of lemons and make sure to top the jar off with a good pour as well.
Keep out on the counter for the first three days, giving the jar a good shake once or twice a day to help spread the salt and activate the juice production. If they aren’t producing a whole lot of juice, feel free to open the lid and press down to help things along. On the fourth day, take a good look at your lemons. They should be submerged in their own juice by this point. If they are not, top the jar off with some additional juice. Stash them in the back of the fridge for at least three weeks. After that, they should be ready to use. However, they’ll keep this way for at least six months (if not longer).
When you’re ready to use one, remove it from the jar and give it a rinse. Chop into tiny pieces and toss in salads, braises or grain dishes. I imagine it would be wonderful in this salad, in place of the braised lemon slices.
If you’ve bought or made them before, what’s your favorite way to use a preserved lemon?
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Can I use any kind of lemons or it should be organic?
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I was wondering, do you put a tablespoon of salt in each of the slits in a lemon or split a tablespoon amongst the slits?
It’s one tablespoon of salt per lemon.
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Hello:
I am happy to see so many uses for my favorite condiment, preserved lemons. I give the recipe for my great grandmother’s method of preserving lemons in all my 5 Moroccan cookbooks, including Cooking at the Kasbah.
The most important ingredient in making preserved lemons (citrons confits) is PATIENCE. Wait at least 3 or 4 weeks (with jars on a kitchen shelf) until the rind is soft enough to cut with a fork. Then you have a PRESERVE. Then, and only then, do you refrigerate the lemons. Lemons floating in water are NOT preserved, merely pickled in brine. C’est tout a fait different.
Voila. Make lots of tagines! Bismillah,
Kitty Morse
I have been wanting to try this! Do you have any idea where to find those resealable swing top jars that you used in this entry?
B
They’re called Parfait jars. They have them on Amazon and in many kitchen stores.
I am a canner “LOVE”doing it. Makes me feel good when I get praises about my goods,
but when it comes to cutting things and leaving them in one piece “FORGET IT”. I found a solution for it.I save all lids that will fit my canning jars so I don’t have to leave canning lids and rings on them in refrigerator. Peanut butter lids work great, put cut end of lemons or onions in lid, cut until you get to rim of lid.You now have a onion blossom or a quartered lemon in tack.Hope this helps others.
I just discovered Pickled Lemons by Ziyad – I don’t know how similar they might be to your recipe (they’re pickled in vinegar – much like a dill pickle), but my favorite way to eat them is right out of the jar! : )
Just thinking about those lemons is making my mouth water. Thanks for the great suggestion!
I’ve made lemon pickle with salt and oil from Julie Sahni’s seminal book. They’re heavily spiced (asafoetida!! among other things) and we eat them with curries and dhal. We’re down to the bottom of the jar now, so maybe I will think of salad dressing – that’s a good idea.
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Just did this with half a dozen Meyer lemons, which I bought because I’ve only seen them at my grocery store here in BC once before, and they were a good price. Not sure what I’ll end up using them for, but I’m sure I’ll think of something.
Have a big jar of my first attempt at preserved lemons on the counter as I type. I’m curious about the variation in technique in different recipes, however. You’ve suggested leaving it out for 4 days, other recipes say leave out for 4 weeks! I guess the idea with the longer version is that there won’t be much more fermenting once you put them in the fridge. Any thoughts? Is this one of those things where it’s more about getting to the flavor you like, rather than a hard and fast technique?
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