Preserved Lemons (Salt-Cured) — FarmPal

Pickling recipe yielding 1 quart jar. Stores for 12+ months refrigerated (improves with age).

Method
pickling
Yield
1 quart jar
Storage
12+ months refrigerated (improves with age)
Difficulty
beginner

Ingredients

  • •8-10 organic lemons
  • •1/2 cup kosher salt (more as needed)
  • •1/2 cup fresh lemon juice
  • •Optional: bay leaves, peppercorns, cinnamon stick, cloves

Instructions

  1. 1Scrub lemons thoroughly organic essential since you eat the rind
  2. 2Cut each lemon into quarters lengthwise but not all the way through (keep base intact)
  3. 3Pack 1 tablespoon salt into each opened lemon
  4. 4Press salted lemons into sterilized jar, pushing down hard to release juice
  5. 5Add more lemon juice until lemons are completely submerged
  6. 6Add optional spices between layers
  7. 7Top with extra salt layer
  8. 8Seal jar and keep at room temperature 30 days minimum, shaking every few days
  9. 9Lemons soften as salt draws out moisture and preserves the rind
  10. 10After curing, store in refrigerator keeps nearly indefinitely
  11. 11To use: rinse a quarter, scrape out pulp, mince the preserved rind
  12. 12Adds intense citrus-umami depth to tagines, grain bowls, dressings, and fish dishes