Citrus and California are like peas in a pod, so whenever I am visiting my family there I make sure to bring home some fresh meyer lemons from my parents' tree. I have blogged before about my love for meyer lemons, and if you follow me on Instagram, you will have seen photos of me making lots of things with lemon since my return from California a couple weeks ago.
I wanted to share the last thing I made with them: salt-preserved lemons. I love using these lemons to liven my cooking up. From relishes to salsas to grilled chicken or fish, the preserved lemons really brighten up anything you put them in. After the preservation process, the skin of the lemon becomes soft which means you can eat the whole thing!
Salt Preserved Lemons:
Make sure to use a jar that will just barely fit the amount of lemons that you have. I like to put them into small jars instead of one big one so I can give them as gifts, too! Also, make sure to use either sea salt, kosher salt, or real salt for the best flavor. In your clean jar, sprinkle just enough salt to cover the bottom of the jar. Then, cut the lemons into quarters lengthwise, or thin rounds widthwise. I like to start at the bottom of the jar with a quartered lemon or two and then fill in the gap to the top of the jar with the rounds. Sprinkle each piece of lemon lightly with salt and press on the pieces of lemons as you pack them into the jar to release the liquid. This liquid is needed for the preservation process. If you get to the top of the jar and the liquid isn't fully submerging the lemons, you will need to juice another lemon and add the fresh juice to the jar until all the lemon pieces are fully covered in the juice. Sprinkle another bit of salt on top and lightly screw the lid onto the jar. Let the jar sit at room temperature for a few days and then store in the refrigerator for a week or two before using them. These lemons will keep up to a year in the fridge! Use in your favorite relish, salsa, chicken, fish, or tajine recipe.
Let me know in the comments below what you like to use your salt-preserved lemons in, I'd love to learn new ways to use them!