Preserved Lemons
Whole lemons packed in salt and their own juice, left to cure for a month until the rind softens into something silky, intensely fragrant, and completely different from fresh lemon. A North African staple that transforms roasted chicken, grain bowls, and salad dressings. Once you have a jar, you'll find a use for them every week.
Ingredients
🌱 From Your Homestead
- lemons (8, preferably Meyer or thin-skinned)
- bay leaves (2, optional)
🛒 From the Store
- kosher salt (1 cup)
- extra lemon juice (1/2 cup, if needed to cover)
- peppercorns (1 tsp)
- wide-mouth quart mason jar
How to Make It
- Gather your ingredients: lemons (8, preferably Meyer or thin-skinned), bay leaves (2, optional), kosher salt (1 cup), extra lemon juice (1/2 cup, if needed to cover), peppercorns (1 tsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: lemons (8, preferably Meyer or thin-skinned), bay leaves (2, optional).
- Press the lemons down firmly every day for the first week — they need to stay submerged in their own juice. Any lemon above the liquid line will mold. After four weeks the rind is the prize; scrape out and discard the pulp, rinse the rind, and mince it finely.
- Cook for approximately 20 min + 4 weeks cure. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
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