Preserved Lemons

Makes 5 lemons

Prep time: 20 minutes

Cook time:

Preserving time: 4 weeks or longer (10-12 weeks is optimal)

Ingredients

2 c. water

0.5 c. vinegar (apple cider or white wine is best. Do not use red wine vinegar.)

2 tbsp. fresh lemon juice

1 tsp. baking soda

5 lemons (organic if possible)

Kosher salt (enough to completely cover lemons, around 3 lbs. I use Diamond brand.)

Directions

1. To clean lemons: combine water, vinegar, lemon juice and baking soda in a large bowl or pot. (When you add the baking soda, it’s going to foam up a good deal. Not to worry - as you stir, it will dissipate.) Mix thoroughly and soak lemons for 20 minutes. Make sure the lemons can be fully submerged. This step removes any pesticides or sprays that may have been applied to the fruit. When completed, the fruit will have a “squeaky” feel to it.

2. Rinse the fruit in water, and dry completely.

3. Trim both ends of the fruit and cut it as though you were cutting it into quarters lengthwise. Do NOT cut all the way through, however. You want to leave approximately 1/2” intact at the bottom of the lemon. This will let you spread open the four sections to pour in salt, but the fruit stays intact.

4. Pour the salt in a bowl. Over the bowl, use one hand to spread open the four sections (again, keeping the fruit intact). Use your other hand to thoroughly coat the inside of the lemon with salt. Really pour it in there. Any excess will spill into the bowl so it can be incorporated later.

5. When the fruit is thoroughly coated with the salt inside, place it into a clean container that will be used for the preserving. Using a heavy wooden spoon or pestle to press down on the fruit fairly intensely. Doing so releases the lemon juice in the fruit which then mixes with the salt, creating the brine that will preserve them.

6. Repeat with the other fruits, making sure to press down on them as they go in the container. At the end of the process, the liquid in the container should be somewhat near the top of the fruit.

7. Put the container in the refrigerator. Every day or so, shake the container a little to coat all the fruit with the brine.

8. As they sit in the fridge, the lemons will release more fruit. If they are not covered in liquid after three days, pour in enough fresh lemon juice to cover them and then stir to incorporate it.

9. Keep the lemons in the fridge for at least three weeks. Longer preserving time will give you a deeper flavor and softer texture. I’ve found the optimal time to be 10-12 weeks. Then, store them in the brine until you need them.

Buon appetito!