Buzz
I often think of my life in two parts: before I discovered preserved lemons, and after. These vibrant, tangy wedges bring a unique umami flavor and a zesty brightness that fresh lemon zest or juice simply can’t replicate.
They're a perfect addition to almost any dish—whether savory or sweet. While you can buy them at many specialty grocery stores, they're incredibly easy to make at home. All you really need are lemons and salt. You can also add sugar, peppercorns, bay leaves, or any other spices you prefer, but I like to keep it simple.
Start by washing a few lemons thoroughly (either regular or Meyer lemons work well). Trim a little off each end, then slice the lemons lengthwise into four sections, keeping them attached at one end. Put them in a bowl and generously sprinkle with salt (around 1/2 cup for eight lemons), making sure it gets between the quarters. Cover with plastic wrap and refrigerate overnight, allowing the lemons to release their juices.
The next day, transfer the salted lemons and their juice into a sterilized canning jar, pressing them down tightly to pack them in. Once the jar is full of lemon wedges submerged in their own liquid (you can always add more lemon juice if needed), seal the jar(s) and store them in a cool, dry place for at least two weeks. Shake the jars daily to help tenderize the rinds. Afterward, store the jar in the fridge, where they’ll last for up to a year.
After enduring the thrilling yet agonizing wait for these to ferment, your reward is finally at hand. Remove a delightful wedge (or perhaps seven) from the jar and rinse off any excess salt. The pulp can be added to soups and stews as they simmer, whisked into dressings, or mixed with simple store-bought mayonnaise to create a spread so delicious, you might just want to slather it everywhere. The chopped rind is perfect for sprinkling over grilled meats, pasta dishes, salads, or anything that craves a burst of tart, bright, and savory flavor. Alternatively, toss in whole wedges for your diners to pick their own adventure.
Apart from, say, lemonade, nearly any dish that typically calls for regular, mundane lemons is immediately elevated when you swap them out for preserved ones. This even extends to cocktails! Preserved lemon rind makes for a superb garnish in martinis, and the pickling liquid adds a delightful twist to a Bloody Mary. Once you begin using preserved lemons, you'll soon find yourself becoming mildly obsessed with discovering new ways to incorporate them, which won't be hard. Personally, I’ve become hooked on adding chopped rinds to every dip and spread, and it’s been a huge success. I’m also excited to try my hand at making a preserved lemon tart.
