Learning to preserve lemons has changed my life.
I’m serious. This recipe has seriously enhanced my cooking experience. I discovered preserving lemons in my (now favorite) cookbook, “From Scratch.”
Let me tell you right now that this recipe AMAZING, and I will use this recipe forevermore! I never want to live in a world where preserved lemons do not live in my refrigerator!
Preserving lemons allows you to have lemon juice or lemon zest available whenever you need. No more BLAH tasting lemon juice in a fake plastic lemon from the store. No more worrying about fresh lemons getting squishy or moldy. Just fabulous tasting fermented lemons that will last in your fridge indefinitely!
This time, I followed the recipe in the book, but I think that next time I will leave out the cinnamon and cloves. I figure that I could also do this with other citrus, so next on my list is fermented limes and oranges! Yum!
Zesty Preserved Lemons
Cut the lemons up into chunks. Then throw those chunks into a bowl, along with the sea salt and spices. Use a wooden spoon to crush the lemons, mixing them with the salt and releasing the juices.
Transfer the lemons, rinds and all, to a quart mason jar and pack down with the spoon.
When all the lemons are in the jar, pack down so that the juice rises above the solids. If you need more juice, squeeze a few more lemons and add the juice on top so that the rinds are submerged.
Cover loosely with a lid and set out on the counter for 2-4 weeks. Shake it up a few times a week. Just whenever you think about it. No big deal. At the end of four weeks, transfer to the fridge, where it will last you indefinitely! :) Use where ever a recipe calls for lemon juice or lemon zest, stir it into a drink, add it to your pasta and pesto, throw a dash on your eggs in the morning. The possibilities are endless! :)
Does it taste very salty? Do you need to add salt?
So you only add the juice from this to whatever calls for lemon, right? You wouldn’t use the pulp part, correct? AND could this be added as a natural ingredient to one of the beauty products? Like a lemon body butter or something?
I have the same question as Joanne, how do you use it when a recipe calls for zest? I have a bunch of Meyer lemons on my counter I need to use and this would be perfect! Thought I might try to use some of the juice to flavor my water kefir too…
When a recipe calls for zest, I typically add 1 tsp, taste, and see if I need to add more from there.
I don’t use my preserved lemons as much as I should, but when I pull them they are great. Last night I added one to a batch of hummus. It put it way over the top of delicious
That sounds delicious! I’ll have to try that!!
Great idea!! wish I had a lemon tree!
When you want zest do you zest a piece of the lemon or just use the juice
This sounds like a great idea! I’ve had a few recipes lately call for them and can’t find them at the store. Do they taste savory though, or is it just like fresh lemon juice if added to water or something?
They are zesty! So it’s like lemon juice concentrate. Hope that helps!
Caution: Check out Ceylon cinnamon vs Cassia Cinnnamon. Ceylon is the real stuff, but most consumed cinnamon is cassia because it’s cheaper, bit it is also a blood thinner. Buy Ceylon!
I will try this in the winter when my homegrown lemons are ready. Makes my mouth water reading this recipe! :)
Wow! I can’t wait to try this!!!