Preserved Lemons
I love preserved lemons! A tradition in Mediterranean cultures, they add a vibrant taste to dishes from roast lamb and chicken to grain dishes. Lemon juice and dried lemon slices are a staple in my kitchen. Though lemons don’t grow where I live in Idaho (unless they are in a hot house) I do indulge in getting lemons in season to make preserves and marmalade. They make beautiful gifts and brighten the house with their fragrance and flavor.
I used mineral rich Himalayan pink salt which adds a soft pink hue.
Servings: 4 Prep Time: 10 mins Passive Time: 1 month
Ingredients
5-6 medium lemons Meyer lemons are beautiful but any lemon will do! Organic is best but if not available be sure to wash your lemons
5-7 Tbsp organic sea salt
water or fresh lemon juice
Instructions
Gently rinse the lemon peels to remove any dirt or residue. In a sterilized jar (to sterilize, just wash in washer or place in boiling water for 5 minutes), place 1 - 2 tsp of salt at the bottom.
Cut the stem end off each lemon. Then quarter or slice the lemons. A lot of people like to quarter the lemons but leave them intact at the bottom. I prefer to cut them all the way through - you can slice them however you like, there is no real rule here.
If you care about lemon seeds, pop them out now before putting the lemons in the jar. Again, there is no rule here. Sprinkle lemon flesh with salt then add to jar. Press down firmly to release juices - you can use a pestle or press. Continue on salting each lemon then adding the one lemon on top of another and pressing them down until jar is filled.
Add enough water or fresh lemon juice so that the lemons are submerged. Seal the jar and shake to help dissolve the salt. Leave the jar out in cool room temperature, shaking it 1 - 2 times a day for 3 days. Then place the lemons in the fridge and allow to age for about a month. Okay, I'll admit, I don't wait that long sometimes.
To use, simply pull out a few lemons, rinse off excess salt and add to your favorite Mediterranean dish or any dish where you want the vibrant taste of lemon.
Want to keep them longer? They are easy to can. Process as above leaving 1/4 in headroom. Clean jar rim and seal tightly with lids. Process 10 minutes in boiling water canner. Follow the Blue Book instructions for canning if you need greater details.
Recipe Notes
Recipe energetics - This recipe is salty and sour and corresponds to both the Winter and Spring elements and their organs. The salty flavor helps to anchor the energy in the body and soften hard masses, while the salty flavor stimulates the Liver and Gallbladder and improves digestive fluids and functions.
Primary season: Winter and Spring
