Experience the flavors of North African cooking with this essential ingredient—Preserved Lemons. While traditionally used in many regional dishes, preserved lemons can elevate a wide range of recipes, from pilafs to braised vegetable dishes. Don’t be intimidated by the curing process—these lemons are quick and easy to make, and once you try them, you’ll find endless ways to incorporate them into your cooking. Chopped, muddled, or added to salads, their tangy, pickled taste will add a burst of citrus to your culinary creations.
MAKES: 1 quart
TIME: 20 minutes plus 2 weeks to cure
INGREDIENTS:
- About 3 pounds lemons, preferably unwaxed, quartered lengthwise
- About 3/4 cup kosher salt
- Half 3-inch cinnamon stick
- 2 or 3 cloves
- 1 star anise
- 2 or 3 black peppercorns
- 2 cardamom pods
- 1 bay leaf
INSTRUCTIONS:
- Begin by sterilizing a clean quart-sized jar with a tight-fitting lid by filling it with boiling water. Also, soak the jar’s lid in boiling water. Allow the water to sit while you quarter the lemons. Afterward, discard the water from the jar.
- Spread a 1/4-inch-deep layer of kosher salt across the bottom of the jar. Arrange a layer of quartered lemons in the jar and sprinkle them liberally with salt. Repeat this process, adding the cinnamon stick, cloves, star anise, black peppercorns, cardamom pods, and bay leaf as you go. Stop when the jar is about three-quarters full.
- Squeeze the remaining lemons into the jar, including the seeds, to ensure the fruit is fully submerged in the lemon juice and salt brine. If you don’t have enough lemons to fill the jar, top it off with freshly squeezed juice no later than the following day.
- Place the jar on a counter and shake it vigorously once a day for 7 to 10 days. During this time, the lemons will start to bubble slightly, and the dried spices will rehydrate and regain their original size.
- After the initial curing period, transfer the jar to the refrigerator and let the lemons continue to cure for another week before using. They will keep for at least 2 months in the refrigerator.
- To use the preserved lemons in stews, blanch the quartered lemons in unsalted boiling water for 10 seconds to reduce some of the saltiness. For salads or quick-cooked dishes, scrape the flesh away from the peel, discard the flesh, and blanch the peel in unsalted boiling water as above.
Once you’ve completed the curing process, your Preserved Lemons are ready to add a delightful tangy twist to your favorite dishes. Experiment with these flavorful lemons in various recipes and explore the versatility of this North African culinary gem.
Preserved lemons are a staple ingredient in North African cuisine, adding a unique and tangy flavor to various dishes. However, you don’t need to be limited by geography to enjoy the wonderful taste of this quick pickle. They can be chopped up and added to pilafs, stews, and braised vegetable dishes, or used to create a refreshing drink when muddled with ice and sparkling water. Once you’ve made your batch, you’ll discover countless ways to incorporate them into your culinary creations, as they keep well in the fridge for months.
