Preserved Lemons
So, are we having fun yet?
Indeed we are. Here at the IK we’ve spent the past two weeks and much of our savings flying about California. We were ill-assisted by an airline team whose experience with wheelchair users was minimal, an accessible van rental agency who left the vehicle parked not at the airport, but somewhere in Hawthorne, and a hotel room whose bathroom offered the finest in freezing showers whilst water slowly leaked across the hallway carpeting.
We returned home to a dead garbage disposal and the promise of rain. With the plumber’s telephone advice, I lay beneath the sink and did minor repairs. The rain, alas, was a mere smattering of droplets.
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When life gives you lemons, preserve them.
Preserved lemons, a staple of Moroccan cuisine, find their way into chicken, lamb, rice, couscous, soups, stews, even mayonnaise. Don’t let the term “preserved” alarm you. No fancy equipment is necessary to make these. You need only lemons, salt, a jar, and patience.
Preserved Lemons
yield: one pint jar
8 medium lemons, ideally organic, Meyer if you can get them. Unwaxed if possible.
4 tablespoons kosher or sea salt
a little olive oil for the top of the jar (optional)
1 pint jar with screw top or equivalent food-grade jar with lid
Sterilize a one-pint jar or equivalent food-grade storage container by washing in hot soapy water. Dry either in dishwasher or low oven.
Scrub lemons. If they are waxed, scrub all wax off, as you will be eating the lemon peel. For this reason, it’s best to avoid purchasing waxed lemons.
Slice one lemon from one pole downward into quarters, but do not cut all the way through.
With very clean hands, put the lemon into the jar and spoon salt over,into the crevices. If you have any open cuts or sensitive skin, consider gloves, as lemon juice stings mightily.
Depending on the size of your lemons, you may be able to repeat with the second lemon, or you may need to quarter it completely. Either way is fine; you want the lemons squeezed in tightly. Squash the remaining lemons in the jar, adding remaining salt as you go.
Lemons vary in size and juiciness, so this isn’t an exact science. I was able to fit only three lemons into my jar.
When the jar is full, juice remaining lemons, covering the fruit and salt. Tap the jar on the countertop to break any air bubbles. Or slide a clean knife down sides of jar and tap the bubbles out.
Once you’ve reached the top, you can pour a little olive oil to seal, or just close it up.
Date the jar and place it on a the counter to season for at least 4 weeks. The longer you wait, the better it will taste. Refrigerate once opened.
Note: Once in a while I’ll notice the fruit has settled after the first couple days, and needs topping up with a little lemon juice. If you are out of lemon juice, you can use olive oil.
I’ve seen varying opinions on how long preserved lemons last. My biggest jar, a 2-quart behemoth, is 2 years old and going strong.
This recipe easily multiplies. Just use a larger jar, more lemons, and more salt.
If you are the type who’s into food gifts, or knows people who like receiving them, preserved lemons are ideal.
A recipe for lamb tagine, which uses preserved lemons, will appear later this week.
