Preserved Lemons
Servings: 1 quart
Preserved lemons are a simple way to capture the bright flavor of fresh citrus and enjoy it for months. As they cure in salt and lemon juice, their peels become tender and develop a wonderfully concentrated, tangy flavor. A touch of fennel, coriander, and star anise adds a subtle aromatic warmth. Use preserved lemons to bring a burst of flavor to salad dressings, sauces, roasted vegetables, chicken, and more.
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Equipment
- 1 Wide-Mouth Mason Jar 32-ounce jar with a tight-fitting lid
Ingredients
- 10 Meyer lemons (5 to preserve and approximately 5 for juicing)
- ½ cup Canning Salt
- 2 tsp Whole Fennel seeds (optional)
- 1 tsp Whole Coriander seeds (optional)
- 1 piece Whole Star Anise (optional)
Instructions
- Prepare the jar. Wash a 1-quart glass jar and lid. Sterilize the jar by submerging it in boiling water for 10 minutes. Carefully remove it and allow it to cool enough to handle.
- Wash the lemons. Scrub 5 Meyer lemons thoroughly under running water and pat dry. Cut a thin slice off the stem end of each lemon.
- Cut the lemons. Starting at the trimmed end, cut each lemon lengthwise into quarters, stopping about ½ inch from the bottom so the four sections remain attached.
- Add the salt. Sprinkle 1 tablespoon of salt into the bottom of the jar. Gently open each lemon and rub about 1 tablespoon of salt onto the exposed flesh, including between the quarters.
- Pack the jar. Place the salted lemons into the jar, pressing them down firmly to release some juice. Add the fennel seeds, coriander seeds, and star anise, if using. Sprinkle any remaining salt over the lemons.
- Add fresh lemon juice. Squeeze the remaining 5 lemons. Pour enough juice into the jar to completely cover the packed lemons, leaving approximately 1 inch of space at the top. Use additional lemons if necessary.
- Let the lemons cure. Close the jar and place it in a cool, dark location for 2 weeks. Gently shake the jar daily to distribute the salt. Carefully release any accumulated gas if necessary. Make sure the lemons remain submerged in juice, adding more freshly squeezed juice if needed.
- Refrigerate. After 2 weeks, the lemon peels should be tender and softened. Transfer the jar to the refrigerator. Keep the lemons submerged in juice.
- Use your preserved lemons. Use a clean utensil to remove the lemons and rinse off the excess salt. Separate the soft peel from the flesh, discard the flesh and seeds, and finely chop the peel. Add a little at a time to your favorite dishes.
