Preserved Lemons
Adapted from ‘The Slow Mediterranean Kitchen’ by Paul Wolfert
Preparation Time
45 minutes
Ingredients
10 ripe Meyer, or organic lemons
1/2 cup coarse salt, Kosher salt may be used
Extra virgin olive oil
Method
Scrub 6 of the lemons and dry well. Quarter the 6 lemons cutting from the top to 1/2 inch from the bottom leaving them intact at the base. Open the lemons gently and sprinkle salt on the exposed inner flesh, then reshape the fruit. Toss with the remaining salt and pack into a 3-4 cup dry, sterile Mason jar with a glass or plastic-coated lid.
With a wooden spoon, gently push down the lemons. Squeeze the juice from the remaining 4 lemons and pour into the jar. Close the jar tightly and let the lemons ripen at room temperature for 30 days, shaking the jar each day to redistribute the salt and juice. (Within a few days the salt will draw out enough juice to completely cover the lemons.)
For longer storage, add olive oil and refrigerate for up to 1 year. Rinse the lemons before using.
Note: you may add spices like cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf or chiles to the lemons for an added layer of flavor. I would do so sparingly the first time. You may adjust the quantity in the next go around.
