Preserved lemons

From Burden's Landing

Recipe

Cut off stem of lemon, quarter them three-quarters down the length of the lemons, cover inside with salt, place lemon in jar. Press lemons down, mix well and submerge every day. The lemons should be covered in juice after the first few days. You'll see them start to bubble after a few days as well. That's the fermentation happening. After 30 days, put the jar in the refrigerator.

Uses

Mixed Drinks

Soda (non-alcoholic) — Muddle some fermented lemon with sugar, mix with soda.

Martini — 2oz vodka, 2oz vermouth, 2oz preserved lemon brine, some slivers of rind for presentation. Shake with ice, serve.

History

August 2019

Prepared seven lemons with 2% salt by weight. Let them ferment for a month. Turned out great!

See Also

The David Lebovitz recipe is great. Harold McGee suggested that a North African preserved lemon should use 5-10% salt. An Indian pickle calls for double that.