RECIPES

Preserved Lemons

Preserved Lemons

I love using preserved lemons all year long. They are a great way to add an acidic element to salads, garnishes and vinaigrettes. You can make a big batch and keep in your fridge for weeks to use whenever you are in the mood.

Serves:
Ingredients:

9 lemons
1/4 cup plus 2 cups coarse salt
2 cups sugar
1 1/2 cups vodka
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1 teaspoon red pepper flakes
1 teaspoon mustard seeds
Instructions:

Bring a large pot of water to a boil with 1/4 cup of the salt. Boil half of the lemons for 5 minutes. Remove them with tongs and set aside to cool. Add the remaining lemons to the boiling water for 5 minutes, and then remove them and set them aside to cool with the others.

In a small pot, combine the remaining salt, the sugar, vodka, fennel seeds, pepper-corns, red pepper and mustard seeds. Set over low heat and simmer for 15 minutes or until the sugar is dissolved.

Meanwhile, cut the cooled lemons, running your knife from just below the top of the lemon to just above the bottom, so as to cut into quarters without cutting all the way through the fruit. Stuff the lemons into a large glass jar with a lid (at least 1/2-gallon-sized). Pour the salt liquid over the lemons, pushing the fruit down to make sure it’s submerged. Let the liquid come to room temperature and then close the lid tightly. Let the lemons sit at room temperature for 2 weeks. Then they are ready to use.

The preserved lemons can be refrigerated for up to 6 months.

To use, pull a piece of lemon from the preserving jar. Cut the pulp away from the peel, gently scraping the peel clean and discarding the pulp. Slice the peel into thin strips (julienne), mince or chop, depending on your recipe.

Add preserved lemons to your favorite salads, mix with hot, cooked grains, or mince and sprinkle over grilled chicken or seared fish.