Small Batch Preserved Lemons
Always have preserved lemons ready to go with this small batch preserved lemon recipe that adds a complex flavor to North African or inspired dishes.
Servings: 1 pint
Equipment
- 1 pint sized mason jar with tight fitting lid
Ingredients
- 4 lemons
- 6 tablespoons kosher salt
- lemon juice
Instructions
- Thoroughly wash and scrub the lemons. Pat dry.
- Slice the nubs from two lemons. Using a sharp knife, slice ¾ of the way through one lemon lengthwise, then rotate the lemon and cut perpendicular to the first cut, making a cross. You want the lemon fully attached at one end. Do the same thing to one more lemon
- Over a large bowl or plate, fill each lemon with 3 tablespoons of salt, using your fingers to help jam the salt into the flesh where you made the cuts.
- Put the salted lemons in the mason jar. Mash them in a little as needed. Pour any remaining salt from the bowl or plate into the lemon jar.
- Juice the other two lemons and add that juice to the jar. Use additional lemon juice (fresh squeezed or otherwise) to cover the remainder of the lemons.
- Put the lid on tightly and store in a cool, dark cabinet for 30 days. I put mine somewhere I will open semi-frequently, so I will remember to turn it over at least every few days. Refrigerate after opening and use within 1 year.
