Preserved lemons are a pantry staple in my house. Their distinct flavor pairs beautifully with seafood, and veggies and is a great addition to salad dressing. You can find them in most Mediterranean, Middle Eastern, and some Asian grocery stores, but they are so easy to make at home.
Preserved Lemons
Ingredients
4 whole lemons, scrubbed with soap and rinsed with hot water
¼ cup white vinegar
½ cup salt
Method
Place half of the salt in a pint jar
Quarter 3 of the lemons and sprinkle generously with salt.
Squeeze the juice of the remaining lemon and add to the jar.
Add the lemons to the jar along with the rest of the salt.
Top off the jar with white vinegar ensuring the lemons are completely covered.
Seal the jar and store it on a countertop for three days, alternately turning the jar upside down each day. On the third day, store the lemons in the refrigerator. They will be fully cured in two weeks. Use them within 3 months.
Notes
It is important to clean the lemons thoroughly to remove ant traces of pesticides.
Salt is highly corrosive, so if you plan to store the lemons for over a month, use a jar with a plastic lid.
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