Preserved Lemons
Recipe from the Tasting Table Test Kitchen
To learn more, read "Preserve the Moment" in our National Edition.
Recipe from the Tasting Table Test Kitchen
Preserved Lemons
Preserved lemons are a must-have in our pantry, perfect for stirring into vinaigrettes or slipping under the skin of a holiday bird.
Prep Time
10
minutes
Cook Time
0
minutes
servings
2
quarts (8 cups) preserved lemons
Total time: 10 minutes
Ingredients
- 2½ cups fresh lemon juice (from about 18 lemons)
- 16 juiced lemon halves (from 8 lemons)
- 1¼ cups kosher salt
- A few pinches of saffron
- Whole black peppercorns
- Dried bay leaves
Optional Ingredients
- Fennel seeds (optional)
Directions
- Set the 16 juiced lemon halves on a cutting board and pack each one with salt. (You'll have some salt left over. Save it; you'll need it in step 2.) Place the lemons in an 8-cup/½-gallon jar, cut side pressed against the glass. As you layer the lemons, sprinkle in saffron, fennel seeds, black peppercorns and a bay leaf or two.
- Pour the lemon juice over the salt-packed lemons (they should be completely submerged in juice, or they will get moldy) and add any remaining salt. Cover securely, then give the jar a light shake.
- Let the lemons sit at room temperature for at least 2 weeks and up to 3 weeks before using. Once the jar is open, store in the refrigerator for up to 6 months. To use the preserved lemon, rinse it under cool water, scoop out and discard the pulp, and use the preserved rind.