Preserved Lemons
From Williams-Sonoma The Art of Preserving
10 firm, slightly underripe lemons, preferably Meyer Lemons
12 tbs (6 oz or 185 g) kosher salt
3 cups (24 fl oz/750 ml) fresh lemon juice, or as needed
Have ready hot, sterilized jars and their lids
IN a large nonreactive saucepan, bring 3 quart (3 liters) water to a boil. Meanwhile, scrub each lemon thoroughly under cold running water to remove any dirt or wax. Add the melons to the water, return to a boil, and cook until softened, 3 - 4 minutes. Remove with a slotted spoon and set aside to cool.
Cut each lemon lengthwise into quarters, leaving them attached at the stem end. Gently spread apart the quarters and sprinkle 1 tbs salt into the center. Place 1 tbsp salt in each jar and pack the lemons into the jars. Pour in enough lemon juice to cover the lemons, leaving 1/2 inch of headspace. Seal the jars tightly. Store the lemons in a cool, dark place for three weeks, turning the jars occasionally to distribute the lemon juice and salt evenly. Preserved lemons can be stored in the refrigerator for up to six months.
Makes 2 one quart jars.
10 firm, slightly underripe lemons, preferably Meyer Lemons
12 tbs (6 oz or 185 g) kosher salt
3 cups (24 fl oz/750 ml) fresh lemon juice, or as needed
Have ready hot, sterilized jars and their lids
IN a large nonreactive saucepan, bring 3 quart (3 liters) water to a boil. Meanwhile, scrub each lemon thoroughly under cold running water to remove any dirt or wax. Add the melons to the water, return to a boil, and cook until softened, 3 - 4 minutes. Remove with a slotted spoon and set aside to cool.
Cut each lemon lengthwise into quarters, leaving them attached at the stem end. Gently spread apart the quarters and sprinkle 1 tbs salt into the center. Place 1 tbsp salt in each jar and pack the lemons into the jars. Pour in enough lemon juice to cover the lemons, leaving 1/2 inch of headspace. Seal the jars tightly. Store the lemons in a cool, dark place for three weeks, turning the jars occasionally to distribute the lemon juice and salt evenly. Preserved lemons can be stored in the refrigerator for up to six months.
Makes 2 one quart jars.
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