(recipe using preserved lemons)
This Week’s Technique – Preserved Lemons
Meyer lemons are in season, or at least I can find them at Trader Joe’s. They are my favorite to use for preserved lemons because of their floral notes. Regular lemons work too, so don’t give up if you can’t find the Meyers. I use them in Morrocan dishes, hummus, and the juices in place of salt and lemon in others to add an exotic twist. These are really salty so rinse the lemon before using and use the juices sparingly. The skin is generally all that is used in other recipes.
1. Cut the lemon in quarters, lengthwise but not all threw to the end.
2. Turn the lemon around and cut in quarters between the previous cuts. Place 2 Tbsp kosher salt in the bottom of a sterilized jar.
3. Place a teaspoon of salt in both sides of the lemon and place in the jar. Squish.
4. Add another 2 tbsp on top. Repeat with another layer. Squish.
5. Top with salt and extra juice so the lemons are covered. Tightly up on the lid.
6. Shake to dissolve (all the salt will not dissolve). Leave out on the counter for a couple days. Shake a few times a day to dissolve more salt. Squish to submerge. Refrigerate. The Preserved Lemons are ready to use in a couple weeks.
Stay tuned for the next exciting episode.