Just lemons, salt, and a little time is all that’s needed to turn the skins of these easy preserved lemons slightly jammy. The bitterness diminishes, allowing for a more palatable use of the whole lemon.
Preserved lemons are popular in eastern cuisine but they are great for many other uses beyond that. My favorite is throwing a half of one into a pot of rice before cooking, then mashing it in after for a very fragrant rice dish that pairs well with just about any other food.
Easy Preserved Lemons
• Enough lemons to fill a pint or quart sized jar
• Any natural sea salt, with enough for each layer of lemons added
• Optional aromatics: fresh herbs like bay or thyme
- Cut the lemons into half or quarters, depending on how large the lemons are.
- Press one layer down on the bottom of the jar and pour a bit of salt over top. Tamp the lemons down with the salt to release as much of the lemon juice as possible.
- Repeat until the jar is full and the lemon juice is covering the lemons completely. Shake a little if you can see any undissolved salt. Top with a non-metal lid since metal is reactive to salt and will rust.
- Store in the fridge for a minimum of 2 weeks before using. The longer they’re left, the more concentrated the flavor will become.
- Note: the inside flesh will become very salty and is best used in lieu of salt across a larger amount of food like the rice preparation mentioned above. If using the skins raw (like over a smoked salmon toast or in a lemony salsa), discard the flesh and slice the skins very thin before adding to your dish for a super pop of lemon 😋
