The lemons must be allowed to cure for at least a month before storing them in the refrigerator for many months, where their flavor develops over time. They are kept whole, but only the peel is utilized to prepare food; the flesh is thrown away. Use organic lemons if at all feasible.
| Prep Time: | 10 mins |
| Additional Time: | 19 days 17 hrs 2 mins |
| Total Time: | 19 days 17 hrs 12 mins |
| Servings: | 6 |
| Yield: | 6 preserved lemons |
Ingredients
- 6 organic lemons
- ¼ cup kosher salt
- 1 cup lukewarm water, or as needed
Instructions
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
- Depending on your jar size and the size of the lemons, you might be able to fit in more lemons.
- Lemons are ready to be used after 1 month. Transfer to the refrigerator at that point. They will keep in the fridge for at least 1 year. The brine will turn cloudy, which is fine, but if there is mold, bubbles, or a foul smell, discard the entire batch.
Reviews
I loved it. I put it on fish or chicken or even eat it just like this.