Preserved Lemons

With summer quickly approaching, I wanted to share my favorite new ingredient guaranteed to add a fresh burst of flavor to summer dishes. Preserved lemons! We have to start the process now, as they do spend a month marinating and becoming delicious. Fermenting would be the technical term. Preparing the lemons takes only a few minutes and then you must patiently wait a month in order to be delighted with the unique flavor of your fermented lemons. 

Preserved lemons can be used in many ways...add to massaged kale salads (for those of you that are incredibly confused at the idea of massaging greens, a delicious recipe will soon grace this blog), salad dressing, pasta dishes, and my newest thought is to try it in guacamole!

The recipe I want to share is from my Bauman College recipe book and is a basic spiced preserved lemon recipe. Once you grasp the basic concept, know there is definitely room for creativity with these little treasures. Use your favorite spices and let me know your winning creations! 

pint jar

one large or two medium lemons (use organic if possible to avoid pesticide residue!)

2 Tbs sea salt

1 tsp coriander seeds

1/2 tsp black peppercorns

1 cinnamon stick

1/2 cup fresh lemon juice

Begin by slicing a small amount off the end of the lemon. Then slice lemon lengthwise, creating an x, however refrain from slicing through the base leaving 1/2 inch intact.

Gently pull lemon apart and sprinkle sea salt in the center.

Add 1 Tbs salt at the bottom of a pint jar. I had two jars going at once...I told you, I love these things!

Place lemon in jar and add spice blend. If you are using multiple small lemons, add a little salt between each layer.

Use a citrus press to make your fresh lemon juice and add to jar. Fill the remaining space with filtered water to create a brine. The spiced recipe is on the right and a spicy blend is on the left using 1/2 tsp red pepper flakes.

Now comes a lesson in patience! Take care of your little lemons by storing in a dark, slightly warm location to ripen and ferment. Invert the jar daily if possible. After one month- enjoy! Store in the refrigerator after opening.