Preserved Lemons

Colorado Eats | April 14, 2013 | By travelynneats

There is nothing like a big bowl of lemons on the counter to bring a little sunshine into your kitchen. But, if you live in a ~~bone-dry~~ arid climate like me, you know that lemons don’t last long if left out to be admired. I’ve stored lemons in a ziplock bag in the refrigerator for weeks. But, I decided I wanted to keep my lemons even longer. Sure enough, my new, favorite cookbook, The Art of Preserving, had just what I was looking for. These take a few weeks to preserve, but in the meantime….you have sunshine in a jar! I have all sorts of plans for these lemony little treats. Check back soon for some Mediterranean-focused dishes made with preserved lemons.

This recipe makes 2 one-quart jars of lemons.

Ingredients

10 firm lemons (Meyer lemons, if possible … they have a sweeter flavor)
12 Tbsp salt
3 cups fresh lemon juice (about 12-15 lemons)

Directions

Sterilize your jars and lids. Here is a simplified version of jar sterilization; however, I would recommend doing further research if you are interested in canning. In short…

Wash the jars and lids in hot, soapy water.
Heat water in a saucepan to 180 degrees and place the lids in the water. The water can simmer, but should not boil (use new lids each time you can/preserve). Leave the lids in the 180 degree water until you’re ready to use them.
In a canning pot or other large pot (ensure you have a canning rack or homemade canning rack in the bottom of the pot), bring water to a boil. You should have enough water to cover the jars by at least 1 inch of water.
Boil the jars for 10 minutes, turn off the heat and leave the jars in the hot water until you are ready to use them.
Remove from the hot water with a jar lifter.

In a large pot, bring 3 quarts of water to a boil. While the water is coming to a boil, scrub the lemons under running water. When the water is boiling, add the lemons and return to a boil. Boil the lemons for 4-5 minutes, then remove with a slotted spoon and let them cool.

When the lemons are cool, cut the them lengthwise in quarters … but leave them attached at the stem end. Place 1 Tbsp of salt in each sterilized jar. Spread apart the lemon quarters and sprinkle 1 Tbsp of salt in the center of each lemon. Pack 5 salted lemons into each jar. You can really press the lemons down into the jar.

preserved lemons

Fill the rest of each jar with fresh lemon juice and leave 1/2 inch of space at the top of each jar.

Seal the jars tightly. Store the lemons in a cool, dark place for 3 weeks and turn/tip the jars occasionally to distribute the salt and juice. You can store preserved lemons in the refrigerator for 6 months. Enjoy!