Here in California we are blessed with a bounty of produce all year round. But as the weather cools and I start to think of recipes to warm the soul and spirit, I always make sure to have some preserved lemons on hand. If you've had a tagine dish, you probably had preserved lemons without even realizing! They pack a lemony punch that tingle your tastebud and add that depth of flavor you can't get by just using fresh lemons.
I stumbled on this recipe this summer by Lauren Glucina and will be making this method from now on. There is still time to make this as the lemons are still in stock (or growing like our Meyer Lemon tree is at the urban farm and garden!). And, as folks know, I like to keep it easy and full of flavor, which is what this recipe will deliver for you.
While recipe is quick to put together, patience is required for the ingredients to work their magic, so you'll want to get a start on these if you want to use in 4 weeks. You can make it simple, but the bay leaf and pink peppercorns add such a wonderful dimension to the lemons, I highly recommend it! At the end of this recipe, I'll also share a simple, quick-preserve version that you can use the next day!
Just a few fun factoids!
Salted lemons are an example of lactic acid fermentation. When making preserved lemons, you combine them with salt in a jar, then cover entirely with lemon juice – effectively submersing them in a salty, acidic brine. This salty environment is favourable to Lactobaccilus bacteria, but unfavourable to ‘bad’ bacteria, yeasts and moulds, preventing their growth. The Lactobaccilus then start to consume the fruit sugars, turning them into lactic acid. Lactic acid is a natural preservative, as it further inhibits the growth of harmful bacteria. Refrigerating your jar of preserved lemons halts any further bacterial action.
As with consuming other lacto-fermented foods – you’re getting a small amount of the friendly Lactobaccillus genus of bacteria into the gastrointestinal tract. Lactobacilli are natives to the GI tract, they play a role in maintaining immune health and modulating inflammation. This journal article has a nice review of LA fermentation of fruits and vegetables with regard to human nutrition and health. They are also extremely important to gut health, as they turn dietary fibre into fuel for the enterocytes (cells of the gut wall), in the form of short chain fatty acids. Isn’t that cool – bacteria can turn fibre into fat!
Let's get preserving!
What you will need:
6-8 Meyer lemon, plus 3 tablespoons fresh lemon juice to cover the lemons (if you don't have Meyer lemons, you can use Eureka lemons or ideally the thinnest skinned lemons possible, Meyer lemons are the most ideal)
6-8 Tbl Himalayan Rock Salt (or Kosher Salt)
Bay Leaf (optional, for this recipe, I include)
Pink Peppercorns (optional, for this recipe, I include)
Canning jars (you can use any size jars you want depending on how much you are making)
The ingredients are approximate as this recipe is an art rather than a science – it all depends on the amount, size and juiciness of your lemons.
First you need to sterilize your canning jars. To do this, clean the jar with hot soapy water, then stand it in the sink, and fill with freshly boiled water. Leave it to stand for ten minutes, then drain.
Start with sprinkling a tablespoon of Himalayan rock salt into your jar, then prep the lemons.
Wash the lemons to remove any waxy coating or unwanted surface dust and pat dry, then trim the nub off from one of the ends. Depending on how fat the lemon is – slice it into quarters or sixths – leaving about 1cm at the base. This is the preferred way of cutting them – so that when you stuff ‘em with salt, you can squish them back together and let the salt be in close contact with the fruit.
Add the salted lemons, one by one to the jar, packing them down tightly as you go, to help release the juice and create a brine with the salt.
When the jar is full, add a bay leaf and pink peppercorns, then sprinkle over another tablespoon of salt.
At this point, you may need to top up the jar with lemon juice, ensuring the lemons are entirely submerged.
Fasten the lid and give it a little shake, then store out of direct sunlight. Check the jar periodically, to make sure the lemons are still covered entirely with the salty brine – and if they’re not, squash them back down.
Once 3-4 weeks have passed, you can open them up – if the rinds have softened then refrigerate and store like this for up to a year.
Note:
For a spiced version, add 1/4 teaspoon turmeric and 1/2 teaspoon red-pepper flakes.
On the topic of salting – you can you either spoon salt directly into the lemon, or you can add salt to a bowl and toss individual lemon segments to coat.
How to use preserved lemons: Take them out the of the jar, rinse them under running water to remove excess salt and any pips, then slice them up and add to your cooking. You can use them sliced or whole in pilafs, tagines, salads, stews, hummus, salad dressings and more. Generally, it is the pulpy fruit used in sauces, and the rind used for everything else.
In a hurry? Then is Quick Preserved Lemon recipe is just right for you!
If you're in a hurry and need preserved lemons right away, this recipe is for you! Inspired from Martha Stewart, this will have you cooking with preserved lemons in no time!
The secret to recreating the unique flavor and texture overnight is to finely sliced your lemons (thin-skinned Meyer lemons are the best, other lemons can work but will take a few extra days).
What you will need:
3 Meyer lemons (8 ounces), plus 3 tablespoons fresh lemon juice (if you don't have Meyer lemons, you can use Eureka lemons or ideally the thinnest skinned lemons possible, Meyer lemons are the most ideal)
1 Tbl Kosher Salt
3 Tbl Sugar
How to make:
Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Be sure to remove any seeds. Place in a shallow bowl.
Combine with salt, sugar, and lemon juice.
Cover and let stand at room temperature 1 day, then transfer to a mason jar and store in the fridge for up to 2 weeks.
Note:
Finely chop and add to vinaigrettes, tagines, and marinades.
Recipe makes 1 cup.
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