Salt-Preserved Lemons
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Lemons cut into joined quarters, packed with salt and covered in lemon juice, then cured in the fridge until the rind is soft, glossy and fragrant.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Cut the lemons. Trim the tips from the lemons, then cut each one lengthwise into quarters, stopping 2 cm from the base so the pieces stay joined. Keeping them whole at the base makes them easy to fill and pack.
- 2
Pack with salt. Working over the bowl, open each lemon and pack about 1 1/2 tbsp salt inside. Rub the cut faces together, then press the lemon into the jar. Add any salt and juice left in the bowl, as that juice is already the start of your brine.
- 3
Cover with juice. Pour in lemon juice until the lemons are completely submerged, pressing them down as you go and topping up with more juice if needed. Close the jar tightly and give it a good shake. Anything left above the liquid can discolour, so full cover matters.
- 4
Cure in the fridge. Refrigerate the jar, shaking or turning it once a day for the first week and then every few days, for 3-6 weeks. The lemons are ready when the rind is soft and glossy. Slowly, the salt and acid soften the peel and mellow its bitterness.
- 5
Rinse and use. Lift out a piece with a clean fork and rinse it under cold water. Scrape away the pulp and pith if you like, then slice or chop the rind. A little goes a long way, so start with a small amount.
Storage
Keep the jar in the fridge, with the lemons covered in juice, for up to 6 months. Always use a clean fork to take pieces out. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- sharp knife
- medium bowl
- 1 litre glass jar with tight lid, washed in hot soapy water and dried
- small spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 9 kcal |
| Protein | 0.3 g |
| Carbohydrate | 2.9 g |
| of which sugars | 0.8 g |
| of which free sugars | 0.1 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.8 g |
| Salt | 0.73 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
