Aziza Benchekroun's Five-Day Preserved Lemon
If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.
Yield
4 servingsPrep
10 minCook
1 hrsReady
5 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | whole |
lemons
|
*
|
| ¼ | cup |
kosher salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
lemons
|
*
|
|
| 0 |
kosher salt
|
*
|
Directions
With a razor-sharp knife or razor blade, make six to ten fine 2-inch (5cm) vertical slices around the peel of each lemon. (Careful not to cut any deeper than the membrane that encloses the pulp.)
Add prepared lemons into a non-reactive (stainless steel) or glass saucepan with at least 1/4 cup of salt and water to just barely cover.
Heat over medium heat and boil until the peels become very soft.
Add the lemons into a clean glass jar and cover with the cooking liquid. Cover and allow to pickle for about three to five days.
As an alternative method to preserve lemons quickly, it takes about a week.
You'll need the following ingredients: Lemons (preferably organic, unwaxed) Kosher salt Sugar (optional) A sterilized jar with a tight-fitting lid
Here's a quick and easy recipe to preserve lemons in just 30 minutes:
Wash the lemons and pat them dry. Cut off the stem ends and quarter the lemons lengthwise, leaving the bottom intact so the quarters remain attached. Mix 1/4 cup of kosher salt and 2 tablespoons of sugar (if using) in a bowl. Stuff the salt mixture into the cut lemons, ensuring it gets between the lemon segments. Place the lemons in the jar, pressing them down to release their juice. If needed, add more lemon juice to submerge the lemons completely. Seal the jar tightly and let it sit at room temperature for about 30 minutes. After 30 minutes, refrigerate the jar. The preserved lemons will be ready to use in about a week and can be stored for up to 6 months.
To use the preserved lemons, remove them from the jar and rinse off the salt and sugar mixture. Discard the flesh and use the rind as desired in your favorite Moroccan or Middle Eastern dishes.
