“Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence.” ~ Rainer Maria Rilk, Bohemian poet (1875-1926)

Even though I had often seen preserved lemons in specialty stores and in gourmet catalogues, it didn’t occur to me until I had some on a pizza recently that perhaps they are easy enough to make at home. After all, a 7-ounce jar runs about $7 – $10 and contain nothing more than lemons in a salt brine.

Preserved lemons will keep indefinitely in the refrigerator, and look beautiful while they’re doing it. But finding ways to use them is easy, too, on pasta, in tapenade, in soups, and to make just about anything Moroccan, so don’t count on them lasting all that long. They make a perfect gift for a vegetarian or vegan because they are a good substitute for anchovies, any gourmet would be delighted with the creative potential a jar of preserved lemons presents. For yourself, why not make a jar to use for Meatless Monday?

Making preserved lemons is almost easier than making a peanut butter sandwich, but as you rush out to the market to buy the ingredients, please give some thought to organic lemons. The outermost portion of the lemon’s peel – the yellow zest – is the part that comes into most direct contact with whatever chemical the growers are using to protect the growing fruit from insects and disease, and to regulate its growth. Since this is the part we’ll be eating, if your store offers organic produce, this would be a good time to try it. Either way, be sure to choose the brightest color lemons you can find. Partially green lemons will not look as attractive once in the jar.

Preserved Lemons
Makes 1 quart jar
Time: 5 minutes + 2 weeks standing time

6 whole organic lemons, scrubbed well
2 cups coarse salt

Measure ¼ cup of the salt into the bottom of a clean quart jar with a tight fitting lid.

Cut 4 of the lemons lengthwise into eighths. Add them to the jar, layering with the salt, compressing the lemon pieces as necessary to fit them all in. Top with any remaining salt.

Juice the remaining 2 lemons and add the juice to the jar. Cover tightly and shake. Place the jar on the counter over night and shake again in the morning, then put it into the refrigerator and shake once each day for the next two weeks. If after two weeks there is still not enough brine to cover the lemon, just add additional lemon juice or cool boiled water so that all the lemon is submerged.

When ready to use, slice off the portion you will be using and rinse it well under clear running water to remove the salty brine. Preserved lemon can be used for just about any recipe calling for fresh lemon zest, simply discard the white pith and meat.

Visit us on Wednesday for a delicious lentil soup that includes preserved lemon zest.