Preserved Lemons

Recipe View 5 mins In a large bowl, thoroughly toss the lemon wedges with the kosher salt, ensuring each piece is well coated. (5 minutes)

Recipe View 5 mins Transfer the salted lemon wedges to a sterilized 2-quart glass jar, packing them tightly. Press down firmly to release their juices. (5 minutes)

Recipe View 2 mins Pour the fresh lemon juice over the lemons, ensuring they are mostly submerged. If needed, add a bit more lemon juice to cover. (2 minutes)

Recipe View 168 hrs Seal the jar tightly and let it stand on your kitchen counter at room temperature for 1 week, inverting the jar daily to redistribute the salt and juices. (7 days)

Recipe View 5 mins After 1 week, check the lemons. They should have softened and released more liquid. Top the jar with enough extra virgin olive oil to completely cover the lemons, creating a protective layer. (5 minutes)

Recipe View 504 hrs Seal the jar again and refrigerate for at least 3 weeks before using. The preserved lemons will continue to mellow and deepen in flavor over time. (3 weeks)

Recipe View 5 mins To use, remove a lemon wedge from the jar. Gently separate the pulp from the peel. Scrape away any remaining pith from the inside of the peel, leaving only the flavorful rind. Julienne or finely chop the rind and add it to your favorite dishes.