"Lemon Lessons," January/February 2011
Preserved lemons are briny, tart pickled lemons. Add them to everything from whole grains, salads and salsas to vinaigrettes. Before using, rinse preserved lemons. You can use the yellow rind and/or the flesh, but discard the bitter white pith.
To make preserved lemons you’ll need lemons, a large clean jar with a tight fitting lid, boiling water and kosher salt. Figure out how many lemons will fit into the jar. You’ll need those lemons plus the juice from about 11⁄2 times that amount. Leaving one end intact, cut each lemon you’re preserving into quarters lengthwise. Fill each lemon “blossom” with about a tablespoon of salt, and place them in the jar. Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.
Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Store in the refrigerator for up to 6 months.
Get the recipe: Preserved Lemons