Preserved Lemons

My best friend Vivian brought me a special treat this winter, bags filled with Meyer lemons! Her parents have a Meyer lemon tree and didn't know what to do with all of those lemons, so she brought some over to me.

Instead of whipping up a batch of lemonade or lemon bars, I decided to make preserved lemons. Preserved lemons are basically pickled lemons, and according to Wikipedia (the font of all knowledge), preserved lemons are a popular condiment in Indian and South African cuisine. You actually serve the preserved lemon peel, not the flesh.

There are lots of reasons to love preserved lemons. First, they provide a nice tart and briny punch to whatever you add them to. Secondly, it allows you to take advantage of Meyer lemons even after they're out of season. Oh, and they are easy to make. Always a plus in my book!

I'll feature a recipe tomorrow showing you how to use these preserved lemons!

Preserved Lemons

Recipe from NPR

4 lemons (ideally organic!)

4 tablespoons of salt

Juice from 4 lemons, plus more to taste

Wash and scrub the lemons well. Quarter the lemons almost completely through, so that the lemons are still attached at the stem. Stuff each lemon with a tablespoon of salt, and close the lemon. 

Put the lemons in a sterilized canning jar, and squeeze the lemons down so that they are squashed together. Leave the jar out for 3-4 days, allowing the skin to soften. 

Then, add lemon juice so that the lemons are completely submerged. Close the jar and leave in a cool place for at least a month. 

Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of any extra salt.