Here’s a recipe to make now and set aside for a month or so. It’ll be ready for you (and you for it, trust me) once the holidays have passed. Chances are you won’t want to think of another heavy meal or of holiday sweets by then, so these preserved lemons are a perfect addition to lighter fare. Preserved lemons have a wonderfully pickled flavor and silky texture. While they’re often found in Moroccan and Middle Eastern cooking, they’re so versitile that you can use them in most anything. Officially, these little gems should be ready to use in about four weeks (though, I usually never wait quite that long). Even better, since preserved lemons cost a fair amount at the market, when you make these at home you’ll not only get better flavors, but you’ll save money.
The entire lemon is used– rind and all. Here are a few ideas for using their wonderful zing to brighten up your typtical meals. They are wonderful finely chopped and mixed into sautéed vegetables, like green beans. Mix them into couscous or rice and create a wonderful side dish. Or, add thin strips to meats that are braising during the last few minutes of cooking. They also pair wonderfully with roasted chicken or chicken salad, and are amazing with steamed fish. You can even put them on a pizza with chicken and arugula for a change of pace.
However you choose to use them, make sure to not over-salt the original dish as the lemons will add a fair amount. You may see a white substance develop on the lemons, but don’t be concerned. This film is normal, and should simply be rinsed off with cool water. Another thing to keep in mind is to use kosher or sea salt– table salt can add a harsh chemical flavor. While I have yet to try it, I’ve read that the liquid the lemons are preserved in makes wonderful cocktails. Bloody Mary, anyone? Plan ahead and make these lemons now– by mid-January with its Winter darkness, they’ll be ready to brighten your meals.
The Recipe: Preserved Lemons
(Makes 1 quart)
About 1 – 1 1/2 pounds of organic lemons (make sure your lemons are wax-free)
2-3 quarts water, plus 2 cups
3 tablespoons kosher or sea salt
1 cinnamon stick
1 dried bay leaf
sprinkle of black peppercorns
sprinkle of coriander seeds
A few tablespoons of mild-flavored olive oil
Bring 2-3 quarts of water to a boil in a large saucepan. Add the lemons and simmer for about 4 minutes to soften the skin. Drain and rinse in cold water. Pack tightly into a sterilized quart jar. You may need to cut them into halves or quarter to fit them all in.
In a small saucepan, combine the 2 cups of water, salt, cinnamon stick, peppercorns, coriander, and bay leaf together and bring to a boil. Cool slightly.
Pour brine over the lemons and cover completely. You will probably have brine leftover. Coat the surface with olive oil and screw on the lid. Age the lemons for about 4 weeks in a cool, dark spot. Always use clean tongs or a fork (not your fingers) to remove the citrus from the jar. Taste a piece and rinse under cool water if it seems too salty. Refrigerate after opening. Preserved lemons can be kept for up to a year, or more.
Source: Adapted from The Zuni Cafe Cookbook by Judy Rodgers
As always, I love your company. Thanks so much for stopping by.
Laurie
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This looks wonderful… I want a row of these lined up on my counter to make the winter days cheery.
You can use some of mine whenever you need a bit of cheer!
Love your post, preserved lemons, and Zuni Cafe Cookbook. Just beautiful. They kick up so many dishes…that “something extra” to elevate a recipe.
I know you’re a Zuni Cafe lover, Kelli! Me too — really want to go there someday!
I love this! So, are all organic lemons also wax-free? If not, where do you buy yours?
Shawn, I get my lemons at Mississippi Market. I mentioned buying wax-free, because I know not everyone has access to organic lemons. I should mention, if your lemons do have wax on then, you can easily rub it off after you boil the lemons for 4 minutes.
I imagine the lemon liquid would be great in a martini. Perhaps you could do a continued blog 😉 excellent post!
Wow! Thanks for the post! I love that you think in advance…made me realize that come january, I really need something to flush out or at the very least neutralize the hi level of sugar I have accumulated in my system the from the treats of the holiday season, of course I am exaggerating, but there is truth in it, right? I would love to be ready with these lemon treats to keep me sane after the holiday rush. Great post! =)
[…] Preserved lemons, pork with mashed celeriac root, garlic butter roasted mushrooms, socca (chickpea flour pancakes) with fried eggs and spinach, smoked salt caramel hot chocolate (sounds like those terrific cortados at the Peace Coffee cafe), and Wisconsin parmesan cheese and shrimp alfredo with spaghetti squash. » Preserved Lemons and Recipe Roundup Tags: cortados, hot chocolate, lemons, pork, socca » Print Version // » Leave a Comment Click here to cancel reply. […]
I have been intrigued by these ever since I saw Steven Spielberg’s chef make these on Barefoot Contessa. I have so many questions. I am afraid of botulism; as long as I sterilize the jar am I safe? Do you use a specific lemon – like Meyer or Eureka? My neighbor has an organic tree; I believe it is a Eureka (thicker skin than Meyer) that is so burdened with lemons the limbs are breaking. She has shared her abundance with me. We live in Southern California and may or may not have a cool place for 4 weeks – should I just refrigerate or do they need to sit out for awhile? Do these just sit in the jar of brine as if it were a pickle?
You have a very diverse recipe collection. They are all quiet beautiful. Do you have professional culinary training?
Thanks for the comment, Madonna. You are incredibly lucky to have access to a lemon tree — I’m very jealous! The type of lemon you use is up to you — some love preserved Meyer lemons. If you choose another type — the skin will soften when you boil it for those few minutes. The brine does “pickle” them as they sit on the counter, and using a sterilized jar is helpful in preventing botulism — though nothing can be done to make it 100% fool-proof. If you are worried about the higher temperatures in California, refrigerating them is an option. Though they will take a bit longer to achieve that wonderful preserved lemon flavor.
I’m glad you like my recipes — yes, many different types of food! I love to explore. No culinary training, though I have entertained the thought. Just a deep love of food I’ve had my entire life. Hope I was able to answer your questions. Thanks for stopping by. 🙂
These are beautiful, and the recipe is very intriguing. I’ve never eaten a preserved lemon, but they sound like they are pretty versatile!
They are quite amazing, Laura! You should definitely give them a try. I love the name of your blog, by the way! 🙂
Hi. I made this almost 4 weeks ago for neighbors. I didn’t see anything about processing them. I followed the directions exactly. In fact I over cooked 1 batch and the pulp fell off the rind. That led me to believe that processing would ruin them but now I’m afraid that they need that. In other words I don’t want to make my neighbors sick. Process or not? That’s my question. Please answer ASAP. Thanks! Julie
Hi Julie. I think your lemons will be just fine. Have you tasted them? If you followed the directions like you stated, the acid from the lemons (even over-cooked) along with the salt will keep them preserved without processing. I’ve made them numerous times and the Zuni Cafe is a great source. However, if when you taste them, you feel that something is off. Go with your instincts. Best of luck!