- 1 1/2 lbs. of organic lemons
- 2 c. kosher salt
1 qt. canning jar
I confess, before dating a Dominican, I rarely thought much of lemons or limes. I thought the latter was just a complement to sweet iced tea. Flash forward two years, and now I dress every dish with some touch of it. Concocting a salad? Squeeze in a drop of lime. Roasting vegetables? Throw in some lemon at the end to brighten the flavors.
It turns out that all long, the two juices are packed with Vitamin C. What a great surprise! This winter has brought a bevy of beautiful citrus too, so take the opportunity to stock up.
Inspired by Food52′s and Nourishing Kitchen’s posts, I’m excited to make my own preserved lemons, and keep them in stock. And you can’t go wrong in making them, really. Clean off all ingredients and tools, slice the fruit, and fill it up with good Kosher salt. Wow. (Waiting for it to ferment is part of it too, but Shh.) You can throw in fresh sprigs of spices, though I’m excited enough just to do lemons.
This recipe makes for a great accessory to savory dishes. Not only do they add a punch of bright color, but they add a touch of mellow, lemony sourness. The fun part is eating the entire fruit, even the rind!
1. Clean off the lemons, and sterilize the container (so nothing ferments but the fruit). Layer a half-inch of salt into the bottom of the jar.
2. On each lemon, neatly slice off the pointed ends. Now without slicing through, quarter the lemon (it should look like a budding flower with four petals). Using one hand to keep the lemon upright, use the other hand to drop mounds of salt into the middle of the lemon. Place the fruit into the jar, aiming to keep the lemon upright.
3. Repeat with as many lemons as you can squeeze in the container, using the salt to fill crevices in between. When the jar is full to the brim, close the canister and let ferment for three to four weeks. Whew! That was fun and quick. According to Food52, the jar should last for months, once rerigerated.