by Linda Driver, UCCE Master Food Preserver

PRESERVED LEMONS

Preserved lemons are a staple in North African and Middle Eastern cooking, prized for their intense citrus flavor and unique tangy-salty punch. This simple recipe uses just lemons and salt, but a few weeks of fermentation transforms them into a vibrant ingredient that can elevate stews, dressings, grain dishes, and more. Whether you’re new to preserving or a seasoned cook, these lemons are an easy and rewarding addition to your pantry.

INGREDIENTS 
Lemons 
Salt as needed (non-iodized) 
Spices (optional)

DIRECTIONS
1. Clean a pint jar or a jar large enough to hold two lemons. 

2. Scrub the lemons with a vegetable brush and dry them off. Use organic lemons if possible. 

3. Cut off the blossom and stem ends of the lemons. Slice them into wedges. 

4. Use at least 1 tablespoon of salt per lemon. Use pure, non-iodized salt. Sprinkle some salt in the jar. Add a lemon wedge and sprinkle salt over it. Continue adding lemon wedges and salt. As you pack the jars, press the lemons so they release some juice. 

4. Add spices as desired as you are filling the jar: bay leaf, cinnamon stick, coriander, peppercorns. See additional options below. 

5. Press the lemons very firmly in the jar to get juices flowing. The lemon wedges should be submerged beneath the liquid. If they are not, juice an additional lemon and add the juice to the jar. Leave some headspace before adding the jar lid. 

6. Leave the jar at room temperature for 2-4 weeks. 

7. When the preserved lemons are soft, they’re ready to use. Store the lemons in the refrigerator, where they will keep for at least 6 months. Rinse before using to remove excess salt. 

OPTIONS Moroccan Lemons: (bay leaf, cinnamon, coriander, peppercorns, cloves, cumin, turmeric) Preserved Mexican Limes: (bay leaf, oregano, cumin, various chili peppers, garlic, onions) Preserved Tangelos - (cardamom, star anise, cinnamon, cloves, nutmeg, chili peppers) 

USING PRESERVED LEMONS Pull a lemon wedge from the jar and separate the pulp from the peel. You will be dicing up the peel to use in recipes. The juice/syrup can also be used but beware of the salt. Do not salt a dish until after you have added the Preserved Lemon. You may not need additional salt. Preserved lemons can be used like olives. Add them to sautéed vegetables. Make chicken piccata. Add them to a pasta salad. For more ideas check out Food In Jars.

Image by Matthew Peterson from Pixabay