Preserved lemons are one of my favourite flavours. I use preserved lemon a lot in my cooking, and they are so pricey to buy and Preserving lemons is so easy to do!
Winter is the time of year when lemons finally become affordable to frugal stingy bums like me. It is very convenient that it is also cold season and lemons are amazing for traditional cold remedies like lemon and honey drink – 2T lemon juice, 1/2-1t honey + hot water. Or check out my home made cough syrup. Isn’t nature clever?
Every year when lemons hit under $2 a kg I buy a large bag (or two!) and preserve them. Preserved lemons are traditional in Moroccan/north African cooking, but I sneak them in lots of things including curry, coleslaw, yogurt and garlic sauce for dona kebabs. Preserving them not only makes them last longer but it removes that bitterness and brings out the pure lemony goodness. Today a whipped up a 3L glass jar full for our years supply, here is how you can do it too:
1 -1.5kg lemons, (preferably Meyer lemons as they are sweeter)
1/4- 1/2 cup salt
A very large jar
1). Wash your lemons with a tiny amount of detergent. This removes the wax they coat them in to make them look pretty.
2). Trim the stalk ends off lemons, taking care not to cut into the flesh, then slice the lemons as if to quarter them but still keep the base of the lemon intact.
3). Sprinkle the interior of each lemon with about a tablespoon or so of salt then layer in your mason jar, crock or fermentation device, you really have to squish them in there, just be careful you don’t break your jar!
4). In the top of the jar add a further 2-3T of salt
5). Mash with a wooden spoon/rolling pin or large dowel until the rinds of the lemon begin to soften and the lemons release their juice.
6). Add 2-3 extra lemons worth of juice to cover everything up until your lemons fill the jar and rest below the level of the brine.
7). Ferment at room temperature for three to four weeks. Open the jar every few days for the first 2-3 weeks to release any gas build up to prevent your jar cracking.
Lemons can be kept for one to two years, most recipes suggest in the fridge, but I have always kept mine at room temperature with no problems.
Dana is a homesteading, homeschooling mama to 3, based in the south of New Zealand.
She is a Certified Ketogenic Living Coach, and natural wellness expert, as well as a Registered Nurse, with post grad training in mothers and babies. She has struggled with infertility and PCOS and conceived all 3 babies naturally.
Dana is passionate about natural health and gentle parenting. With a background in well child / baby nursing she loves sharing what she knows with mamas, mamas-to-be and mama-want-to-be’s.
She enjoys getting out in the garden, or just sitting at the beach in the sun. Dana also blogs about fertility and pregnancy at naturalearthymama.com, coaches people through Simplyketogeniclife.com and creates meal plans for earthlarder.com