These days one can buy preserved lemons, however, making them at home brings a rich, clean taste of homemade goodness. Preserved lemons bring a multidimensional freshness and a wonderfully distinct pungency to the lemons. Traditional served in Morocco in salads, soups, or even cocktails as they are alongside the grilled fish. When eating them with grilled sardines only the rind is eaten.
The following recipe only has a few ingredients and only takes a bit of time to make. You’ll be very pleased with the results!
– 6 lemons, try to use Meyer style lemons if possible.
– 2/3 cup kosher sea salt
– 1 to 1 1/2 cups fresh lemon juice (use 5 to 6 extra lemons)
– 2 tablespoons extra virgin olive oil
– 6-cup jar with a tight-fitting lid
1. Wash lemons, then drain. Some boil the lemons for 5 minutes, but this will kill the natural occurring bacteria and wild yeast.
2. Cut each lemon into 8 wedges, discarding seeds. Or the lemons may be left whole and the tops and bottoms deeply sliced 4 times.
3. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.
4. Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.
5. Add oil to jar and refrigerate. The oil will help to keep unwanted bacteria from turning the lemons bad.
This is really a salt brine with wanted bacteria and wild yeast.
From the sea salt and correct bacteria the lemons will have a very pleasing taste.Enjoy and Happy Culturing!