Creating my own preserved lemons has been high on my to-do list for some time now. Although there aren’t many components, it took me a while to get it together: organic lemons, a fair amount of good quality sea salt, a suitable jar, and time is really all that is required.
Preserved lemons, used in lieu of fresh lemons, are becoming more mainstream and often available in specialty markets. In North African and South Asian cuisine, preserved or pickled lemons can age in salt for months to acquire their unique taste. My speedy version will be ready in about a month. After 1 week on the counter and another in the fridge, I couldn’t wait any longer and I tested my first lemon. The rind was soft with a mellow flavor. Clearly, its growing intensity will echo throughout any dish when cooked. In this case, the rind of only one lemon wedge was enough for a simple yet superb vinaigrette.
I’ll let the lemons continue to ripen for a couple more weeks and begin to include them in upcoming stews, one pot meals, and plenty of assorted grains and starches.
7 ripe medium organic lemons, rinse and trim ends
2/3 cup coarse sea salt, approximate
24 ounce canning jar or larger, sterilized
8 juniper berries
- Cut 6 lemons into 8 wedges each, and remove any obvious seeds. Fill each lemon with salt and place in the jar. Continue to press down the lemons and pack tightly into jar, distribute juniper berries evenly. Juice will be squeezed out of the lemons during the process, if it doesn’t cover the lemons, use the juice from the 7th lemon to fill the jar.
- Tighten the lid and let stand at room temperature for 7 days. Each day, shake the jar to distribute the salt among the lemons. Add more lemon juice if the lemons are not completely covered.
- After 7 days, drizzle a little olive oil over the lemons and store in refrigerator for 3 weeks longer, until skin is soft. Test after 2 weeks in refrigerator. Rinse the lemon before using and use the soften rind only.