Preserved Lemons

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.

 

 

 

 

 

 

 

 

 

 

 

 

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!