Preserved Lemons: A Unique Flavor of the Mediterranean
Winter
There’s something deeply satisfying about preserving food you have in abundance, especially when it comes from just beyond your doorstep.
Recently, I was lucky enough to receive a bounty of Meyer lemons from my neighbor’s tree, so many, in fact, that I filled two jars with fruit and salt and still had lemons to use in recipes freshly squeezed. Though I’ve spent a few years pickling vegetables, preserving citrus was new for me. After reading through a few recipes, I quickly discovered that, like many traditional preserving methods, there isn’t just one right way to preserve lemons.
Some recipes called for salt alone, others for a mix of salt and sugar, and the ratios varied. Some recipes recommended refrigerating the jars immediately, while others had them stored at room temperature to cure over time. It was a bit of a puzzle, but one that felt familiar as a seasoned fermenter.
In the end, I let what I already knew from vegetable pickling and let the process guide me. Below is the method I used to preserve this small citrus abundance. The recipe is simple, adaptable, and bright with the warmth of winter fruit.
Recipe
Ingredients
- 8-10 lemons
- Salt – enough for a 5% lemon and lemon juice to salt ratio. Many recipes call for kosher salt but I just used the table salt that I had
- Peppercorns, cloves, cinnamon sticks, bay leaves, mix and match based on preference.
Directions
- Cut the tip of the stem end off of 8 lemons
- Partially quarter these 8 lemons leaving the quarters attached at the bottom
- Weigh a canning jar and record the weight
- Press the lemons into a jar interspersed with your chosen spices
- If the lemons aren’t submerged in juice, squeeze the juice of one or both of the remaining lemons
- Weigh the jar of lemons and subtract the weight of the jar, then calculate 5% of the total weight of the fruit and juice. This will be the weight of your salt. Note that some recipes I found contained more salt than this.
- Weigh out the amount of salt you determined above.
- Add salt to your jar, close with a lid and shake to mix the salt.
- Set the jar in a safe place such as a cabinet for about 3 weeks. Shake the jar occasionally during this time.
Equipment
- Canning jar and lid
- Pickling weight to submerge lemons under brine in jar – optional
Uses for Preserved Lemons
- Add a sliver to homemade vinaigrettes with olive oil and fresh herbs
- Blend into white bean or chickpea spreads for a bright, briny lift
- Tuck into a pot of lentil or chicken soup for depth and subtle acidity
- Mix into couscous, quinoa, or farro salads with fresh herbs and seasonal greens
- Add to grain bowls or rice dishes to brighten winter meals
- Chop and fold into labneh, yogurt, or hummus for a tangy dip
- Chop and add to herbed olives in oil.
