Quick Preserved Lemons
Bonafide Indian and North African dishes more often than not contain preserved lemon, a semi-exotic ingredient than can be easily procured at your local megamart. But, we're going to make our own. Why? Because homemade is better. Expect peak flavor and texture after about a month. As long as they’re kept refrigerated preserved lemons should keep indefinitely. This recipe first appeared in Season 1 of Good Eats: The Return.
Ingredients
- 4 lemons, scrubbed and dried, plus the juice of 1 lemon
- 1/4 cup kosher salt
Instructions
- 1
Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- 2
Layer the lemon wedges in a wide-mouthed, 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- 3
Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- 4
Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
Cook it from the original
This recipe comes from altonbrown.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on altonbrown.com