When life gives me lemons or my parents in law, in this case, I make preserved lemons!
It’s been all about Morocco this summer and the only ingredients that are usually missing in my kitchen are preserved lemons.
After reading about all the lovely, yummy things that can be done with them, salad dressing, adding into pesto, tossing them through pasta, dressing fish and numerous other yummy uses, I’m not talking about all those delicious tagine dishes; I thought it’s a must to make my own preserved lemons!
And since my dear parents in law have a lemon tree in their lovely garden all I had to do is ask for a bag of lemons. And I did!
Homegrown, organic, beautiful lemons 🙂
Since this recipe calls for many lemons it’s ok to split it in half.
Preserved lemons last a very long time when kept in the refrigerator, up to 1 year.
6-8 large lemons, cut into wedges
1/2 cup sea salt ( I use coarse sea salt, not iodized )
1 1/2-2 cups fresh lemon juice- 8-9 lemons
Prepare a 1-litre glass jar with a plastic lid or if you are like me and haven’t got one use cling film and a rubber band instead. The reason for using a plastic lid is that acid from lemons and salt will corrode the metal.
Wash and scrub lemons well, then pat dry them. Cut into wedges, place in a clean bowl, sprinkle with salt and toss well.
Tightly pack salted lemon wedges into prepared jar scraping the remaining salt with a spatula or fingers into the jar with lemons. Pour lemon juice on top of lemons till they are covered. Weigh down with weights or use a wooden pick and tightly fit across the jar diagonally ( like shown in a picture below ) to keep lemons submerged. Place in a dark place away from direct sunlight. Your lemons will be ready to use in three-four weeks. Remove any white mould that has developed on top ( it’s harmless ) and refrigerate.
Enjoy with fish, in salad dressings, pasta, tagines and many other yummy dishes.