PRESERVED LEMONS

aka sunshine in a jar.

these tasty & tart babies bring bright notes of citrus, vibrant saltiness and muted, complex tartness to your cooking.

the process is long, slow fermentation that breaks down the lemons’s rind, removes its bitterness and gives you a marvelously complex, bright flavor that pairs beautifully with any number of dishes!

once they’re properly fermented, preserved lemons will last six months to a year in the refrigerator.

thin-skinned lemons like Meyer lemons work best since they require less time for the rind to soften and release its bitterness, so they are done and ready to use faster than if you use thick-skinned lemons. since you’ll also be eating the rind, look for organically grown, unwaxed lemons, if possible.

you’ll need:

5 organic lemons

2 tablespoons high quality sea salt

how to:

•trim the tips from the lemons without exposing the flesh. slice the lemon lengthwise into quarters without slicing completely through and keeping the quarters connected at the base. sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a glass jar and sprinkle each layer of lemons with additional salt.

•press the lemons tightly in the jar so that they release their juices, and so that the lemon juice and salt combines into a brine that completely submerges the lemons. place a weight over the lemons, and seal the jar.  allow the lemons to ferment at least one month before trying them. they should ferment long enough so that the pith loses its bitterness.

you can also add cinnamon sticks, hot chilis, bay leaf and black pepper to your lemons as they ferment.