Preserved Lemons

As my friends and family know well, I'm not much of a cook. But I love to create pretty things for all those lovely people in my life who often invite me over for dinner. One of my favorite host gifts is preserved lemons. They are so incredibly good in a bevy of dishes but my favorite is the one my dear friend Vanessa came up with: crumbled feta cheese, parsley, a little olive oil, a little pepper and a few preserved lemons diced in. It's highly addictive and adds freshness to every bite. I hope you try. 

First, sanitize your mason jars or glass jars in boiling water for 15 minutes. It's a good idea to save your empty glass jars just for this occasion. I actually prefer the used jars as they have a little personality in their label or jar top. 

Buy organic lemons only and scrub them clean, one by one with soap and water.  

Next, trim a bit of each end of the lemon off, then cut into wedges. Remove all seeds. This takes some time so make sure you're in a patient, laid back mood. A little glass of white wine while watching Bravo is a nice accompaniment...

Next, pour some pickling salt onto a dish and coat each wedge thoroughly in the salt. 

Stack the lemons upright into your jars first. Then, as you continue to pack them in, they can be shoved in sideways and angled. You just need to pack them very tight. In doing so, you'll extract the lemon juice and limit any air bubbles. Once you near the top of the jar, add extra lemon juice to coat the lemons if needed so it's filled to the top. (may not be necessary if you use enough lemons per jar) Then seal tight with the lid. Store in a cool, dark place for 30 days before opening, taking care to rotate the jar for a day or two every once in a while. Once open, store in the refrigerator for up to 6 months. When you use the lemons, be sure to rinse them off as they will be coated in layers of salt. Delicioso...Enjoy! 

 

Photos and Content: Sweet Peach