Salt Preserved Lemons
Hungry for more? This recipe was featured on a podcast episode!
Preserving lemons in salt transforms them into something magical. Easy to make, they can be used in many different recipes.
Prep time: 10 mins
Cook time: n/a
3/4 cup coarse salt
juice of another lemon
Cut lemons into quarters and place them in your jar (the number of lemons depends on the size of your jar - pack them in snugly).
Add the salt and the juice of another lemon (and more juice if needed to cover the lemons).
Place the lid on the jar, shake gently and let sit on your counter for about 3 weeks out of direct sunlight. We've found they keep well in the fridge after that. They're best eaten within a few weeks. Give them a gentle shake every now and then and top up the lemon juice as needed.
Use the salt from the jar, the juice, and the lemons - everything in that jar will add amazing flavour to roasted meats and veggies, soups, pasta, and just about any recipe calling for lemon. Just be careful when adding additional salt to recipes - taste first!
Zhuzh it up!
Once they're preserved, you can puree the contents of your jar (minus the seeds) and freeze it. We recommend freezing it in ice cube trays for great little portions. Thaw it out on the counter and use as you wish.
That deliciousness makes a fantastic salad vinaigrette (just add to olive oil, some white wine vinegar & season to taste with fresh black pepper).
Recipe adapted from Salt-Preserved Lemons & Limes in the cookbook, Batch (Joel MacCharles and Dana Harrison)