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How to Make Preserved Lemon

Chopped, diced, sliced or blended preserved lemon can be added to pesto, salad dressings, pasta dishes, Moroccan-style chicken and fish dishes, roasted potatoes, marinades for lamb, and anything else you think would benefit from its tangy/salty flavour.

Step 1:

Wash 6 large lemons. Trim 1/2” off both ends of each lemon. Cut each lemon into quarters, stopping just before cutting all the through.

Step 2:

Sprinkle and rub 2 1/2 tsp. kosher salt into the cavity of each lemon.

Step 3:

Sprinkle 1 Tbsp. kosher salt into a 1 litre mason jar. Pack in the lemons, pushing them in to make them fit. This packing will release juice from the lemons. If lemons are not completely covered, add freshly squeezed lemon juice until they are (don’t use the store bought lemon juice).

Step 4:

Seal jar and let lemons cure at room temperature for 30 days. Shake the jar each day to ensure equal distribution of the salt and juice. To use, rinse the lemon(s) you’ll use under cold water, removing and discarding the pulp, if desired. Preserved lemons can be kept at room temperature several months.