Lemons are commonly sprayed heavily with fungicides and pesticides and since you are eating the peel it’s important use organic lemon and wash them well. When using the preserved lemons think about reducing the salt in other components since they are very salty them selves.
1 Big jar with lid (clean throughly)
10 Organic lemons
10 Tbsp salt (for rubbing the lemons)
5 Tbsp salt (top of the pile of lemons in the jar)
The juice from 4 lemons.
Fill up with boiled and cooled down water.
- Clean a big jar throughly. It’s important when you preserve food.
- Wash the organic lemons and cut off the top and bottom with a sharp knife (I use the Miyabi 9 cm peeling knife and the Miyabi 24 cm). Then cut a cross in the top and bottom, the lemon should barely hold together. Then rub each lemon with a tablespoon of salt.
- Put all the lemons in a big jar and push them tight. This will release a lot of fresh juice.
- Pour the juice from 4 lemons and add 5 tablespoons of salt on top. Then fill up the jar with cooled down boiled water all the way to the lid and then close it.
- Let it sit for in room temperature for at least 5 weeks and then transfer to your fridge. The peel should be soft when they are ready.
Before serving make sure to remove the pulp and wash off excess salt – it’s only the peel you are eating. Use in a traditional Moroccan chicken tagine, a savory fish soup or as topping in a fresh salad.
As always it’s important to use great and sharp knives. I use the Miyabi RAW 5000 series. Very sharp, precise and fine balance. Perfect for chopping onions or slice lemons. Until the Sunday April 1st you will receive a 15% discount on all Miyabi knives on kitchentime.se using the promo code ”PTABLE15”.
Good luck and enjoy your lemons,