We love using preserved lemons in the BA kitchen, and Philip Krajeck's recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own.
Ingredients
Step 1
Boil 4 scrubbed lemons until softened, 10-12 minutes.
Step 2
Transfer lemons to a bowl of ice water. Reserve cooking liquid.
Step 3
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.
Step 4
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a 1-quart heatproof jar and add brine. Cover and chill at least 2 weeks.
This recipe easily doubles or triples, and the lemons will keep up to a month. Use one big jar, or pack the lemons into several smaller ones. We can't think of a better hostess gift.
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Reviews (5)
Back to TopI use preserved lemons a lot but need them to store longer than a month.. Does anyone have any tips on how to do this? Thanks
Anonymous
Melbourne australia
6/8/2015
I've made preserved lemons using Meyer lemons..delicious! I'm definitely trying this one!
MsLindaW
Birmingham, AL
11/12/2014
Preserved lemons are a staple ingredient in Tunesian cooking. Google "tagine preserved lemon." Regarding longer storage, this isn't how I usually make these: all I do is cut the lemons in quarters but lave the quarters all attached on one end. Then take a fistful of good quality salt, pack into the lemon, and put this into a clean glass jar. Repeat with remaining lemons (don't be afraid to pack them in tightly with a wooden spoon) until you can't squeeze any more lemons in the jar. Lastly, pour in fresh lemon juice to just cover the top. Lid the jar loosely so any gas can escape and leave it on the countertop for a few weeks. I've had lemons preserved in this manner last over a year with no ill effects. They won't last that long if your family enjoys the tangy flavor profile.
CascadeConsumer
Seattle, WA
2/27/2014
I'm going to try this recipe. I have a whole tree full of ripe lemons. Does anyone know what to use the preserved lemons for and if you can seal the jars with a water bath to keep on the shelf for longer than a month?
kassandramiller
California
2/5/2014
Absolutely delicious
mgcasey
Switzerland
12/13/2013
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