Preserved Lemons

Preserved lemons...? Aren't they those funky lemons used in North African and Middle East cooking? Yep, that's them. And that's probably as much as the average home kitchen hack knows about them. So, maybe when you've read about a cool sounding exotic dish you want to try and the recipe called for preserved lemons as an ingredient you either just logged it away for another time or just substituted lemon zest or lemon juice - which really aren't good substitutes. The good news is though, preserved lemons are easy and quick to make at home, last practically forever, and will enhance your dishes like nothing you’ve ever tasted. The downside is that you will have to wait about a month for them to cure. But if you’re willing to take a few minutes of your time to make a couple jars, you’ll be able to reap a lemony harvest throughout the rest of the year. In January I started curing a jar of preserved lemons. I'm glad I did!

Here's the deal - preserved lemons are lemons that have been pickled in salt and their own juices and left to sit for a month before using - they get even better over time. Think about how much you love things flavored with lemon. Preserved lemons add an intense, concentrated lemon flavor to the dish without all the sour tartness. The preserving process tempers the tartness while accentuating the lemon flavor. Mildly tart but intensely lemony. They will transform your dish from something good into something amazing. 

Preserved lemons can be used to add flavor to a variety of dishes – everything from meats and poultry to salads, rice, stews, seafoods and sauces. Your imagination is the limit to how they can be used and enjoyed. 

                                                   

Here are a few ideas: 
       
Salad Dressings - Blend some preserved lemon into it and that dressing will love you forever. 
Seafood - Seafood and lemons are soul mates. Make a marinade for your fish with some finely diced or blended preserved lemon or add it to a sauce to drizzle over fish. 
Vegetables - Tossed with vegetables or add tiny bits of preserved lemon to a vinaigrette.  
Rice - How about a preserved lemon risotto or pilaf?  
Pasta - Buttery pasta tossed with a creamy preserved lemon sauce?  
Dips - Try adding some preserved lemon to hummus next time or to baba ganoush. 
Salsas - Next time you make mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it.  

Here's how to make them - 

     

Ingredients

                                                            

3 large lemons (Meyer is even better) per 8 oz canning jar

5-6 teaspoons salt

An extra lemon for juicing

Water that has been boiled and cooled (sterile)

Instructions

                    

You can make as many preserved lemons you like, but roughly 3 will fit per 8 oz canning jar. Thoroughly clean/scrub the lemons. You can let them sit in some vinegar water for a few minutes, then rinse - this should help remove the waxy coating.

Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.

Put one teaspoon of salt into the cavity of each lemon.

Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squeeze out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.

The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don't waste that lemon; slice it and stuff the slices into the jar. 

Pour the boiled/cooled water into the jar to fill it to the top.

Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. 

After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months.

When using them, take out what you need and rinse with cold water, using just the rind, cut into strips or dice and add as the recipe requires and if you are a "lemonhead" like me, experiment with them. The first thing I used them in was a rice side dish. I added sauteed sweet onions and a some diced preserved lemon to plain basmati rice. Pow!