PRESERVED LEMONS

Lemons preserved in salt are a North African and South Asian condiment used to enhance dishes with their slightly tart and intensely lemony flavor. Traditionally used whole in Moroccan tagines and as a home cure for stomach ailments in Ayurvedic cuisine, recipes for lemon pickle, as it is also known, first appeared in English and American cookbooks in the latter half of the eighteenth century.

Makes 1 quart

INGREDIENTS

• 8 to 10 medium blemish-free lemons, preferably organic, plus additional for juice 
• Coarse or kosher salt

METHOD

Wash a 1-quart (1-liter) mason jar and its lid in hot, soapy water. Rinse thoroughly and set on a rack to air-dry. As always, before you start any recipe, wash your hands in hot, soapy water and shake them dry. 

Scrub the lemons under warm water with a brush to remove any dirt and impurities. Slice off both ends of each lemon. Standing them upright and starting at one end, cut the lemons in half lengthwise, stopping about ½ inch before you reach the bottom. Repeat the cut at a 90-degree angle to the first so you have cut each lemon into quarters—but not all the way through; they should still be attached at the bottom. 

Add 2 tablespoons salt to the bottom of the sterilized jar in an even layer. Pack salt into the lemons, liberally sprinkling it between the quarters. Arrange the salted lemons in the jar, squeezing and pushing down firmly to release their juices. Fill the jar about ¾ inch from the top. The lemons should be completely submerged in their own juice. If necessary, juice an extra lemon or two and add it to the jar. Sprinkle 2 more tablespoons salt over the top and close the jar with the lid. 

Let the jar sit at room temperature for 2 to 3 days. Each day, turn it upside down and shake it to redistribute the salt and liquids. Refrigerate the jar on the third day, and turn it upside down every other day or so. The lemons are ready when the rinds have softened, 3 to 4 weeks.

To use, rinse the lemons thoroughly in cool water to remove the excess salt. Discard the seeds and proceed as instructed in the recipe. Store in the refrigerator for up to 6 months. 

NOTES

• Store-bought preserved lemons are generally small. You may need up to 3 or 4. 
• Use spices such as cinnamon sticks, bay leaves, coriander seeds, cloves, peppercorns, dried chiles, and cardamom pods for additional flavor.