Description
Transform your dishes with these vibrant preserved lemons, providing a bright, salty, and aromatic flavor.
Ingredients
- 6 organic, unwaxed Eureka lemons, scrubbed and dried completely
- About 4 tablespoons coarse sea salt (roughly 2 teaspoons per lemon)
- 150 ml (about ⅔ cup) freshly squeezed lemon juice, from 4 to 5 extra lemons, plus more for topping up
- 1 bay leaf (optional)
- ½ teaspoon coriander seeds (optional)
- 1 small dried chili (optional)
Instructions
- Scrub and dry the lemons.
- Cut each lemon into quarters, keeping the base attached.
- Salt the inside of each lemon.
- Pack the jar tightly with the salted lemons.
- Pour in the extra lemon juice.
- Seal and leave at room temperature.
- Press again after 24 hours.
- Turn or shake the jar every day or two.
- Start checking at day 14.
- Cure until the rind is soft and slightly translucent.
- Move the jar to the refrigerator.
- To use, rinse and chop the rind.
Notes
Ensure every piece of lemon stays submerged in the juice for the best results. Use preserved lemon sparingly as a seasoning.
- Prep Time: 15 minutes
- Cook Time: 21 days
- Category: Condiment
- Method: Curing
- Cuisine: Mediterranean