Equipment
Ingredients
Lemons
- 600 g organic lemons, whole
- 150 ml fresh lemon juice
Curing Agent
- 100 g kosher salt
Aromatics
- 3 g green cardamom pods, lightly crushed
- 5 g black peppercorns, whole
- 1 bay leaf
Nutrition (per serving)
Method
Sterilize your glass jar and lid by boiling them in water or running them through a high-heat dishwasher cycle. Ensure they are completely dry before use.
Thoroughly scrub the lemons with a vegetable brush under warm water to remove any wax or residue. Pat dry completely.
Trim the very tips (nubs) off the ends of the lemons. Slice each lemon lengthwise into quarters, but do not cut all the way through the base; keep the four wedges attached at the bottom so the lemon opens like a flower.
Generously pack the inside of each scored lemon with kosher salt. Reshape the lemon to close it up.
Sprinkle a layer of salt, a few peppercorns, and a couple of crushed cardamom pods at the bottom of the jar. Press a salt-stuffed lemon firmly into the bottom of the jar to release its juices.
Repeat the process, layering salt-stuffed lemons, spices, and salt, pressing down hard with a wooden spoon or muddler each time to eliminate air pockets and extract juice.
Pour the additional fresh lemon juice over the packed lemons until they are completely submerged. Leave about 1-2 cm of headspace at the top of the jar. Seal tightly.
Store in a cool, dark place for at least 3 weeks (21 days). Shake the jar gently once a day for the first week to distribute the salt. The rinds will become translucent and soft when ready.
Chef's Notes
- Before using preserved lemons in a recipe, rinse them thoroughly to remove excess salt. For most dishes, discard the fleshy pulp and use only the finely diced rind.
- The curing liquid (brine) is liquid gold. Use a teaspoon of it in salad dressings, bloody marys, or hummus for a salty citrus kick.
- Cracking the cardamom pods is essential to allow the brine to penetrate the pod and extract the seeds' flavor into the lemons.
- If you don't have enough juice to cover the lemons after pressing them down, you must add more fresh lemon juice. Never add water.
Storage
Refrigerator: 6 months — Once opened, keep refrigerated. Ensure lemons remain submerged in brine.
