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Preserved lemons
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Prep Time: 20 minutes
Cook Time:
Total Time: 20 minutes
Ingredients:
5 (about 600g) lemons
145g (1/2 cup) sea salt
375-500ml (1 1/2-2 cups) fresh lemon juice
Instructions:
Clean and dry a 1L (4-cup) glass jar with a plastic or plastic-lined lid. Wash and dry the lemons, scrubbing the skin thoroughly to remove any dirt or grit. Avoid using a metal lid to prevent corrosion.
Trim the ends of each lemon so they can stand upright. Quarter each lemon without cutting through the base, then place them in a single layer in a freezer bag, remove air, and seal. Freeze overnight. Thaw in the fridge for 6 hours or overnight to soften the rind and enhance flavor.
Load each lemon generously with salt to extract their juices and tenderize the rinds. Pack lemons tightly into a jar and top with the remaining salt.
Cover the lemons completely with lemon juice. Seal, label, and date the jar. Store in a cool place, away from sunlight, for at least 4 weeks. If needed, add more lemon juice to keep the lemons submerged as they soften and may float, potentially developing harmless white mold.
Remove a lemon from the brine, rinse it under cold running water, and pat it dry with a paper towel. Use a sharp knife to separate the flesh from the rind and discard the flesh. Remove the white pith from the rind and discard it.