About this recipe:Preserved lemons are popular in Moroccan and Indian cooking, but I like to use them as an ingredient for almost every dish. They can liven up any meal. A jar of preserved lemons can be expensive and full of preservatives, but they're very easy to make at home. You can add peppercorns and spices to your jar, but I like them very basic.
6 thin-skinned lemons (or enough to pack into your jar)
roughly 1 tablespoon per lemon (I avoid table salt because it adds a chemical flavor) sea salt
enough to top the jar Olive oil
Directions Prep:10min › Extra time:7days preserving › Ready in:7days10min
Rinse the meyer lemons and blanch in boiling water for 1 minute to clean and soften the peel and loosen the juices. Drain.
Cut off the hard, woody stem at the end of each lemon. On the other end of the lemon, carefully make an X-shaped incision, but do not cut all the way through the other end.
Put a tablespoon of sea salt into the incision for each lemon
Pack the lemons tightly into the jar so that their juices squeeze out. Push the lemons down so that they're submerged in the juice. Try to squeeze out all the air bubbles.
Top off with olive oil to seal out the air.
Leave at room temperature for a week, gently shaking the jar every day to evenly distribute the brine.
After a week, it's ready to use! Take apart the lemons into wedges and rinse to get rid of the extra salt.
Mash the lemons into your dish or slice up and use as a condiment. Only use clean utensils when taking the lemons out of the jar. This will keep in your fridge for at least a few months (mine have lasted up to 6 months).