Preserved Lemons

Ingredients

• 12 lemons (Use 12–15 lemons total; organic preferred. Meyer lemons work best. Quarter 8 lemons down to the base without fully slicing through; juice the remaining lemons.)
• salt (Aim for approximately 5% of the weight of the lemons; up to 10% may be used. Salt each lemon heavily and add additional salt to the bottom of the jar.)
• extra-virgin olive oil (Use enough to top the jar and prevent air from reaching the lemons.)
• peppercorns (Optional.)
• bay leaves (Optional alternative to peppercorns.)

Steps

1. 1

   Prepare 8 of the lemons by quartering each one lengthwise down to the base, taking care not to slice completely through so the lemon remains connected at the base.

2. 2

   Heavily salt each prepared lemon, working the salt into the cuts.

3. 3

   Add salt to the bottom of a clean glass jar. Sterilize the jar if possible, although the source notes that sterilization is not necessary.

4. 4

   Place the salted lemons into the jar, pressing them down as needed to release their juices. Add optional peppercorns or bay leaves if using.

5. 5

   Juice the remaining lemons and pour the juice into the jar until the lemons are covered.

6. 6

   Leave the jar in a cool, dark place for 2 days, shaking it occasionally.

7. 7

   After 2 days, top the lemons with extra-virgin olive oil so the lemons are protected from air.

8. 8

   Return the jar to a dark place and leave the lemons for at least 1 month before moving them to the refrigerator.

9. 9

   Store the preserved lemons in the refrigerator. The source says they will last almost indefinitely when refrigerated.

Notes

The source describes this as yielding approximately a 2-year supply. It does not specify the exact jar size, the precise amount of olive oil, or a detailed food-safety process beyond using a clean glass jar and refrigeration after curing.

Nutrition per serving

• condiment
• preserved
• fermented
• Mediterranean
• make-ahead
• vegetarian
• vegan
• gluten-free