Preserved lemons, though similar in name, are much different than lemon preserves. By burying lemons in salt for months at a time, you transform the tart, acidic citrus fruit with bracing high notes into something that will impart a salty lemon base flavor into many dishes. While you typically zest and juice fresh lemons to use in cooking, with preserved lemons, you add the rind instead, producing a beguiling lemon flavor unattainable by any other method.
- 9 lemons, scrubbed clean
- 2 cups kosher salt
Slice off one end of six lemons (about 3/4 inch) and toss ends away. Quarter remaining lemon pieces lengthwise, taking care not to cut through the intact end.
Add layer of salt to a sterile, wide-mouthed, quart-sized canning jar. Working over jar, pour salt into lemons’ crosshairs, and place each snuggly into jar. Add salt to lemons until completely covered.
Juice remaining three lemons and pour in jar until it covers fruit. Store sealed in dark, cool place for three months.
Preserved lemons will keep for at least six months in the refrigerator.