Preserved Lemons

If I told you I just bought 45 lemons would you think I'd lost my mind? 

Well, I'm not crazy.  I just know a good deal when I see one.  It is completely irrelevant that I already had a bag of regular lemons in the refrigerator.  These lemons are special for two reasons.  They are Meyer lemons, and they are organic.  Meyer lemons are sweeter than the ordinary ones, and their skins are a little thinner.  They have a particular floral fragrance to their zest which is wonderful.  It's important that these are organic because I plan to eat them rind and all! 

I wish I could say I first learned about preserved lemons in Morrocco, but that would be stretching the truth since I have almost no idea what I ate there.  The truth is that I read a good book full of recipes and asked my husband to pick one to try.  Of course he picked the one with an impossible to find ingredient.   I couln't find them anywhere but was determined to do it correctly if I was going to make the dish.  So I looked everywhere from the grocery store to specialty stores and small markets.  Not only did no one have them but they all looked at me like I was insane, especially when I explained that it's sort of like a pickled lemon.  Most shopkeepers tried to sell me marmalade, which obviously I didn't want or else I would have asked for marmalade.

Finally, I stopped into a farm stand and discovered a small store as well.  The owner is from Egypt I believe, and he was delighted when I described what I was looking for.  He said he likes to eat these lemons plain on toast.  I was skeptical but bought his only jar and used them to make the recipe (Chicken Tagine with two kinds of Lemon).  It was outstandingly good.  I'll make it again and write about it another day.  However, that was probably a year ago at least, and the last time I checked those lemons smelled a little like Lysol so I'm not sure I want to cook with them any more. 

Skip to today and this blog and the lemon bonanza I'm enjoying, and here I am making my own preserved lemons.  If this turns out I'll always keep some on hand because it could hardly be easier.  This recipe works perfectly well with regular lemons, but I'm using Meyers because that's what I have.  All you need is a clean glass jar with a lid, kosher or sea salt, and lemons.  Don't use regular table salt because it will give a chemical taste to your lovely lemons.

Wash the lemons and cut off any woody stem that might be still attatched.  Sterilize the jar just to be safe - I boiled mine while I was working on the lemons.  Now cut the lemons on one end in an X shape, stopping about an inch from the other end.  So you're quartering the lemons but leaving them intact.  Pack each lemon with salt and don't be skimpy.  You'll need a tablespoon or more per lemon.  Put the lemons in your clean jar along with any spices you want.  Some common suggestions are coriander seeds, chili, cinamon, and bay.  I used some bay leaves because I want my preserved lemons to be versatile and bay leaves are pretty in the jar.

Press the lemons down into the jar and pack in as many as you want.  Cover and let these stand 24 hours.  I watched in fascination as the level of juice slowly rose even on the first day.    The next day, open the jar and press down on the lemons.  Do the same thing for 2 or 3 days until they are completely submerged in their own juices.  If you need to add fresh lemon juice to accomplish this that's okay.  You can see in the pictures how the lemons squish down more and more each day.  I squeezed an extra lemon over it on day 3 just to make sure they're covered.  Leave this sitting out for a month.  The lemons will turn soft and they are ready to use.  Store them in the refrigerator for six months to a year.  I wonder if all that space at the top of my jar is a problem.  I guess I'll find out.

I got these instructions here.  I'll post some recipes using preserved lemons once mine have cured.  In the meantime, for more information and recipes, look here.  You may be wondering what I'm going to do with the rest of the lemons.  I'm sure your really concerned that I don't let them go to waste!  Never fear for I have a plan, stay tuned.

 

 

 

Comments

[Anna]

Thought about this post last weekend when I made a lasagna with sliced lemons layered in (boiled first). They added a great flavor and I like thought they were kind of fun to eat, but J. and my MIL took them out before eating.

I'm not familiar with Earth Fare, but it seems they give away lots of free stuff? Wish we had one.

[sweetie pie]

My lemons are barely covered. They seem to float up, no? I opened and pushed them down again the other day. I think it's important for them to be fully submerged to prevent mold growing. Seems like you could use bottled juice, but I don't like the taste. Maybe I'll squeeze another in there just to be safe. We went to a Spanish tapas place this weekend and they served chickpeas with roasted red peppers and preserved lemon! I hope ours turn out...

[jennifer cantwell]

i agree Jehan!

Sonya....I feel like my lemons keep popping a little bit out.....maybe i need to add more squeezed lemon. does it matter, you think, if a bit is just sticking out? mine are split in two jars (just because of the sizes i had).....and i admit i only smushed down three days and then was out of town for work for 3........but like i said, it keeps popping up a little. i was thinking i could just put some bottled lemon juice in to cover that little bit.....or would it be better to make the effort to go get some more organic lemons to cover it?

[Jehan El-Jourbagy]

Holy lemons, batman! So are you cooking more because of the blog, or blogging more because of all the cooking? I love the tomato/chicken recipe -- think I'll try it out tomorrow, after we shop at Earth Fare in Athens. Makes me want to go cook something (other than the trusty standbys).

[sweetie pie]

Thanks Jennifer, it's great to hear from you and your kitchen. I'm glad someone else is trying the lemons with me. Btw, my oven is old cheap and inaccurate as well.

[jennifer cantwell]

i'm food blog stalking you today apparently:) i got some meyer lemons last night when i got my free stuff at earth fare. i tried this today.....with only 7 lemons (one left over to squeeze) and i used 2 on my chicken! they sound delicious. i love your blog....it reflects your laid back attitude about cooking (and in general!) and reminds me of when we lived together;) thanks!