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I was so excited when I found out that there was a way to preserve lemons. I grew up on a citrus orchard in Southern California and I never knew that I could preserve a lemon. Lemons are so great to add flavors to many dishes. Lemons are preserved in salt, and left to cure. Once the curing has completed, the lemons can be used to add flavor to countless dishes. A preserved lemon has a stronger more intense flavor so a little goes a long way.
When I found this recipe I quickly went to the store to get some lemons, I found some Meyer lemons. You could also pick your own if you have them available. The process of preserving lemons could not be easier and basically you simply cut off the ends, then cut the lemons into quarters. Once cut, you simply pack the segments into a sterilized jar adding salt between layers. Once “cured” you should be able to tear off the skins easily. The jar is stored in the refrigerator, and you will notice that the lemons will continue to release their juices as the weeks pass. Turn the jar upside down every few days to ensure all lemons get covered in the salty syrup. The lemons can last for up to 6 months in the refrigerator, and you can simply remove a segment or two as needed. To use, scrape off the flesh and seeds and some of the pith if it is thick. You can wash the rind off to remove the salt, which I commonly do, or simply leave the lemon as is. The rind can now be thinly sliced, or diced and added to any recipe you choose.
Lemons Layered With Salt And Curing At Room Temperature
They Have Already Softened And Shrunk Down After 24 Hours
- 5 Medium or 3 Large Lemons
- 2 Lemons For Juicing
- ½ Cup Salt
- Wash the lemons in hot soapy water, rinse, and dry.
- Cut off the ends of each lemon, then cut into quarters.
- Sterilize a large canning jar and lid.
- Place the lemon wedges into the jar being careful not to crush the flesh, but still packing them in fairly firmly.
- Sprinkle a few tablespoons of salt between each layer, and sprinkle the remaining salt on top.
- Juice the last two lemons, and pour over the lemons.
- Store the lemons in the refrigerator, turning upside down every other day or so to ensure all of the lemons get covered in the salty syrup.
- Once cured, after about 2 to 3 weeks, you can begin to use them.
- Lemons will keep stored in the refrigerator for up to 6 months.
Remember, after curing lemons are a lot stronger. Use them in cooking. Use them for drinks just remember to wash them off first and squeeze the juice in your juice, water or tea. Have fun experiment with them.
Watch the video below for step by step directions.
Let us know what you use them for.
