Preserving lemons is a time-honored technique that enhances their flavor and extends their shelf life. When properly preserved in jars, lemons can stay fresh for up to a year without refrigeration, making them a staple in many kitchens for use in cooking, baking, and even cocktails. Here’s a step-by-step guide to preserving lemons so they remain fresh and flavorful.
Ingredients Needed:
- Fresh lemons (organic preferred, as you’ll be using the rind)
- Kosher salt (or sea salt; avoid iodized salt as it can turn the lemons bitter)
- Optional spices (such as peppercorns, bay leaves, cinnamon sticks, cloves, or coriander seeds for added flavor)
- Sterilized jars with tight-fitting lids
Instructions:
- Prepare the Lemons:
- Wash the lemons thoroughly to remove any pesticides or waxes.
- If the lemons are not organic, soak them in a mixture of vinegar and water to help remove surface residues.
- Dry the lemons completely.
- Sterilize the Jars:
- Boil the jars and lids in a large pot of water for about 10 minutes to sterilize them. Remove them with tongs and allow them to air dry on a clean towel.
- Prepare the Lemons for Jarring:
- Cut each lemon from the top down in an X pattern, stopping about 3/4 of the way down so the lemon remains intact at the base.
- Gently open the quarters and generously sprinkle salt inside the cuts. The salt not only preserves the lemons but also mellows their tartness.
- Pack the Lemons into Jars:
- Place a tablespoon of salt at the bottom of each sterilized jar.
- Pack the salt-filled lemons tightly into the jars, pressing them down as you go to release their juices. The goal is to cover the lemons completely with lemon juice and salt.
- If desired, add additional spices between layers for extra flavor.
- Seal and Store the Jars:
- Once the jar is packed, sprinkle a little more salt on top and ensure the lemons are submerged in juice.
- Seal the jars tightly.
- Store the jars in a cool, dark place for at least three weeks to allow the lemons to cure. Every few days, turn the jars upside down to redistribute the salt and juices.
- After Curing:
- After three weeks, the lemons are ready to use, though they will continue to mature and develop flavor over time.
- Once you start using the lemons, store the jars in the refrigerator to keep them fresh.
Using Preserved Lemons:
- Preserved lemons are a key ingredient in Moroccan and Middle Eastern cuisines and can be used in a variety of dishes.
- Only the rind is used in most recipes. Rinse the lemons under water to remove excess salt before chopping the rind to use in your dishes.
- They can add a unique citrus flavor to stews, tagines, salads, dressings, and sauces.
Preserving lemons is an easy and economical way to maintain a year-round supply of this citrus fruit in your pantry, enhancing the flavor of many dishes with their distinctive tangy and salty taste.
ADVERTISEMENT
