Preserved Lemons
Preserved Lemons

Preserved Lemons

Level: Easy | Prep Time: 10 minutes | Cook Time: 21 Days | Serves: 7-10 Lemons

A staple in North African and South Asian cuisines, preserved lemons are an easy way to add bold, complex flavor to your cooking. Through a simple curing process in salt and their own juices, fresh lemons develop a softened peel and a mellowed tartness, resulting in a vibrant yet deeply savory ingredient. Use them to enhance stews, grain salads, sauces, and even cocktails—just a little adds a unique depth that keeps you coming back for more.

Ingredients

Preparations

  1. Rinse the lemons with water and scrub with a rough sponge and a generous amount of Apple Cider Vinegar. This step is important, as you will be eating the peel. Set aside 1-2 lemons for juicing.
  2. Cut the lemon into quarters, about 80% through, so the slices are still attached at the base.
  3. Pull the lemon apart and stuff with 1 tbsp of Pasolivo Kosher Flake Sea Salt.
  4. Press the lemon into a large jar, packing tightly. You want the lemon juice to slightly squeeze out to begin filling the jar.
  5. Repeat steps 2-4 for all lemons, ensuring the jar is tightly packed and full.
  6. Juice the set-aside lemons into the jar. The jar should be relatively full of juice at this point. If not, use a muddler, pistol, or sturdy spoon to press them down further for excess juice.
  7. Fill remaining space in the jar with 1/2 cup Pasolivo Sparkling Citrus Vinegar. This special trick extends their shelf life, enhances fermentation, ensures proper submersion, and adds a subtle tang that deepens their flavor for even more versatility in cooking.
  8. Tightly seal the jar and place it in the fridge to ferment for 3 weeks.
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