Preserved Lemons
My first jar of preserved lemons sat unused as I had no idea what to do with them! Now, I crave them in everything. The skin is most commonly used, but the pulp is equally delicious (especially in dressings and dips). Try adding these to a quinoa breakfast bowl, grain salads ,congees, pasta dishes, and even desserts and cocktails.
Equipment
- 1 half-pint glass jar with lid
Ingredients
- 3 medium organic Meyer (or regular) lemons plus extra for juice as needed
- 5 teaspoons sea salt
- 1 cinnamon stick
- 4 whole cloves
- 6 coriander seeds
- 6 black peppercorns
- 1 bay leaf
Instructions
- Makes ½ pint
- Wash lemons and trim offends. Slice down through tops of lemons to quarter, but leave bottoms intact. Sprinkle 1 teaspoon salt in bottom of jar. Open one lemon, sprinkle inside with 1 teaspoon salt, and place in jar bottom-side down. Press down gently to crush lemon and release juices but not break it apart. Wedge cinnamon stick into jar and sprinkle in half of cloves, coriander, and peppercorns.
- Salt the second lemon and press it into jar, followed by remaining cloves, coriander, and peppercorns. Wedge bay leaf into side of jar and finish with final lemon and another 1 teaspoon salt. If juices do not fully cover lemons, add more freshly squeezed juice to cover, leaving a little space and air between top of juice and top of jar. Seal jar and store at room temperature for 1 month.
- When ready to use, remove desired amount of lemon using a sterile utensil to avoid contaminating contents of jar. Scrape pulp from skin, rinse skin, and use as desired. Lemons can be stored for up to 1 year at room temperature.
Notes
EDITOR’S NOTE: This excerpt is reprinted with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.
