Preserved Lemons

Moroccan and many North African dishes like tagines use preserved lemons, which give them their unique flavors. The brightness of this naturally fermented pickle offers a modern twist to any dish that calls for lemons. Use minced peel in salad dressings, fish, and vegetable dishes. The lemony brine is also perfect as a drizzle on veggies and in dressings.

Always start with organic lemons. Consider making a big batch of preserved lemons during the quieter seasons of January through March. This recipe is for five whole lemons, plus a couple  more for juice; five usually fit in a 32-ounce jar. Because it is so easy, I make three or four jars at a time. I like to use warm spices like cinnamon, bay leaf, pepper, and coriander, because I love the flavor, and the way it looks is so beautiful! Surrounding ourselves with beauty is one way to get more nourishment . . . . Have ready a sterilized jar––about 32 ounces––with a screw-top lid. You can sterilize the jar in your dishwasher or submerge it in (covered) boiling water for 10 minutes.

Ingredients

6–8 organic lemons (enough  to fit snugly in a medium sterilized jar with a tight-fitting lid, plus 2 to 4 more for juice)

Sea  salt

Optional warm spices: 

pink or black peppercorns

2 bay leaves

coriander

cumin seeds

Directions

Wash the lemons. Have  enough lemons  to fit snugly in a medium sterilized jar with a tight-fitting lid (have 2 to 4 more ready for juice). Slice each lemon from the stem end (top) to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Fill the cavity of the lemon with about 2 tablespoons of sea salt over the cut surfaces, then reshape the fruit. Add 1 tablespoon of salt to the bottom of the jar. Fit all the cut lemons in, breaking them apart if necessary so they can fit in snuggly.. Sprinkle salt on each layer. Be liberal with the salt. 

Press the lemons down to release their juices. 

Add to the jar your choice of herbs and spices like peppercorns and/ or  bay leaves.   Squeeze the juice from additional lemons into the jar until juice covers everything. Add water if there is not enough juice, but the lemons need to be covered in liquid. Put the jars in a dark place with a dish cloth over the lemons to keep dust and critters out and allow the lemons to begin fermenting. Check on them every few days and make sure the lemons are submerged in liquid. After a week, refill the liquid if necessary to the top and keep lemons submerged and covered with liquid. Allow the lemons to preserve over the next 30 days in a dark corner. turn upside down every couple of days. The lemons get better with age and are ready after 30 days, but even after a year, they will be amazing. Once opened, they should stay in the fridge.Now what to do with preserved lemons….Fall in love with the sharp acidity and salty brine of preserved lemons and the juices. Before use, be sure to discard the seeds Add them to Middle East or Mediterranean hummus, stuffed grape leaves and rice.

These lemons will transform fish, chicken and vegetables with the complex salty, sour, and umami-rich flavors.  A jar of preserved lemons will keep for up to a year.

Use the rinds for the recipes. Save the mushy insides and blend them in a blender to make a paste. Blend the paste into olive oil and use as a salad dressing. FInish off stew or soups with slivers of preserved lemons. Minced on fish or chicken.

Here’s one of my favorite recipes using preserved lemons: : Moroccan Chicken Thighs with Preserved Lemon Recipe.