Try this Unique and Fun Flavor
The salty -tangy flavor of a preserved lemon will make your dish sing with flavor. They are easy to make with only two ingredients and thirty minutes worth of effort. After a month of fermenting you will have a jar of preserved lemons available for the next year.
This recipe uses Meyer lemons which are a lemon, mandarin-orange hybrid—they’re sweeter than regular lemons. They can be found in most grocery stores in January and February. Meyer lemons work particularly well for preserving because their rind is delicate and their pulp has a sweeter flavor than other lemons.
Preserved lemons use salt to inhibit yeast activity and create an environment for lactic acid fermentation. This food preservation method has long been used in Moroccan foods, but can add a unique flavor profile to your own home cooking. I use kosher or canning salt because they don’t contain anti-caking ingredients or minerals that would create off flavors and cloudiness.
Watch my short time-lapse video to see the simple process of making preserved lemons.
My instructions for preserved lemons will take about a month of fermentation. If you’re looking for a quicker method for making preserved lemons, check out these instructions for Sunset magazine’s Speedy Preserved Meyer Lemons. I haven’t tried this version, but it cuts the time down to about a week.
Have you ever tasted preserved lemons? Have you made preserved lemons before? I have been experimenting with recipes using these tasty, lemony bites and I will be sharing them with you in the coming months. In the meantime, I challenge you to get a jar of preserved lemons fermenting on your counter. We can share our recipes in the months ahead.