Preserved Lemons

By ngaldi

Covering lemons in their own juice and a healthy dose of kosher salt mellows their bite, making them sweeter and more intoxicating. Chop the soft, pulpy fruit and add it to stuffing, vinaigrettes and roasted vegetable side dishes, or mix it into butter to rub under the skin of your holiday bird.

Ingredients

• 2 1/2 cups fresh lemon juice (from about 18 lemons)
• 16 juiced lemon halves (from 8 lemons)
• 1 1/4 cups kosher salt
• A few pinches of saffron
• Fennel seeds (optional)
• Whole black peppercorns
• Dried bay leaves
• DIRECTIONS

Details

Servings 8
Adapted from tastingtable.com

Preparation

Step 1

1. Set the 16 juiced lemon halves on a cutting board and pack each one with salt. (You'll have some salt left over. Save it; you'll need it in step 2.) Place the lemons in an 8-cup/½-gallon jar, cut side pressed against the glass. As you layer the lemons, sprinkle in saffron, fennel seeds, black peppercorns and a bay leaf or two.

2. Pour the lemon juice over the salt-packed lemons (they should be completely submerged in juice, or they will get moldy) and add any remaining salt. Cover securely, then give the jar a light shake.

3. Let the lemons sit at room temperature for at least 2 weeks and up to 3 weeks before using. Once the jar is open, store in the refrigerator for up to 6 months. To use the preserved lemon, rinse it under cool water, scoop out and discard the pulp, and use the preserved rind.