Food preservation is a household management skill that is taking on renewed importance now during The Great Sequestration. Preserved Lemons are a delicacy that’s so easy you’ll want to slap your forehead and say, “Why have I never done this before?”
Just about any time a recipe calls for lemon zest – and , of course, you don’t happen to have a fresh lemon on hand – you can substitute preserved lemon. A quart jar takes no time to make and can keep in the fridge for months.
I’m presenting a basic version and one called Moroccan Preserved Lemons taken entirely from The Splendid Table’s How To Eat Weekends by Lynn Rossetto Kasper and Sally Swift.
Basic Preserved Lemons
- 4-5 Lemons, thoroughly washed and cut into quarters lengthwise; enough to pack into a quart jar
- ½ cup Sea Salt or Kosher Salt
- 1-2 cups Lemon Juice; enough to cover the lemons in the jar
Step 1: Wash and sterilize a quart jar and lid. Wash the lemons and slice into quarters. Roll each quarter in salt until thoroughly covered.
Step 2: Pack the lemons into the quart jar and add the remaining salt. Don’t skimp on the salt. Add enough lemon juice to cover the lemons. Put on the lid and give a good shake.
Step 3: Let the jar sit out at room temperature for a week. Shake up the jar every once-in-a-while during this time to make sure the salt dissolves. After a week, they are ready to use and can then be stored long-term in the refrigerator.
Step 4: Whenever a recipe calls for lemon zest or lemon flavor, simply cut off a portion of preserved lemon and rinse. You can cut out the pulp part if you like and just use the rind if it looks neater in your dish. Otherwise just dice finely and add to your dish. Voila – lemon flavor any time you need it!
Moroccan Preserved Lemons
- 4-5 Lemons, thoroughly washed and cut into quarters lengthwise; enough to pack into a quart jar
- ½ cup Sea Salt or Kosher Salt
- 4-inch Cinnamon Stick
- 1 tsp. Coriander Seeds
- 3 dried Bay Leaves
- 1-2 tsp. Crushed Red Pepper flakes
- 1-2 cups Lemon Juice; enough to cover the lemons in the jar
Step 1: Wash and sterilize a quart jar and lid. Wash the lemons and slice into quarters. Roll each quarter in salt until thoroughly covered.
Step 2: Add the spices to the quart jar. Pack the lemons into the jar and add the remaining salt. Don’t skimp on the salt. Add enough lemon juice to cover the lemons. Put on the lid and give a good shake.
Step 3: Let the jar sit out at room temperature a week before storing long-term in the refrigerator. Shake up the jar every once-in-a-while during this time to make sure the salt dissolves.
Step 4: Whenever a recipe calls for lemon zest or lemon flavor, simply cut off a portion of preserved lemon and rinse. You can cut out the pulp part if you like and just use the rind if it looks neater in your dish. Otherwise just dice finely and add to your dish. Voila – lemon flavor any time you need it!
Schmecken! 
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