Preserved lemons seem so decidedly un-wintery. It’s all yellows and whites, undeniably bright and warm and golden. And yet, it’s a great end-of-winter ritual, to pack the last of the season’s Eureka or Meyer lemons in salt, bury them in their own juice, and let them cure in the fridge for the many warm months ahead.
Do it now, friends. You’ll be so happy to have them on hand in the spring and summer. Their intense, puckery flavor is unbelievably versatile: my recent Preserved Lemon and Chickpea Pasta and last year’s Roast Cornish Game Hen with Preserved Lemons (try it with chicken too!) are both testament to that.
adapted from Mourad: New Moroccan
12 organic lemons
3/4 cup sea salt
quart-size mason jar
Half of the lemons will be preserved and the other half will be used for juice.
First, thoroughly scrub and rinse your lemons. This is an instance when you really want an organic, or at least unsprayed, lemon.
Next, slice one half of your lemons into quarters. Place the first four quarters in the bottom of the jar, flesh side up. Sprinkle with one or two tablespoons sea salt – be generous.
Continue with one set of lemon quarters followed by one or two tablespoon sea salt.
Once the jar is packed with lemons, squeeze the remaining lemons to fill the jar with juice.
Let sit for at least one month before use.