Preserving lemons with salt is an ancient technique from the Middle East that has become known all over the world. Still, preserved lemons are mostly used in the Middle East cuisine, but they are also great for all kinds of fish dishes, sauces, braised meats and desserts. The salt draws out the bitterness and what’s left is a fruity note that lifts heavy dishes and adds flavour.
Making preserved lemons is super easy and fast, but keep in mind that they should rest for at least one week to become soft.
Remember, you are going to use the peel, so make sure that your lemons are spray-free. If they are not your own, ask your source, or buy them at the farmers’ market and talk to your grower.
Rinse the lemons to remove the salt. You can only use the rind (cut away the flesh and pith) or the whole fruit, but be careful, the flesh tends to be quite salty. For most recipes, thinly slice the rind.
Store the jar in the refrigerator.
The left-over juice in a jar can be used to make salad dressings.
You can also preserve oranges, grapefruits and other citrus fruits in the same way.