Preserved Lemons

Some of my favorite flavors in cooking are those from the Mediterranean. I love the spices and the smells, they bring depth to simple dishes. And preserved lemons are a must have in any kitchen. I recently made a batch of preserved Meyer lemons and thought I’d share the recipe. There are many versions but my favorite is from Epicurious.

Preserved Lemons

5 lemons

1/4 cup salt, more if desired

1 cinnamon stick

3 cloves

5 to 6 coriander seeds

3 to 4 black peppercorns

1 bay leaf

Freshly squeezed lemon juice, if necessary

EQUIPMENT:

Shallow bowl

Sterile 1-pint mason jar

Sharp knife

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening.

***Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.