- a few lemons-The number of lemons will depend on what vessel you choose to utilize for preservation and how you decide to slice them. Meyer, Lisbon,
- or Eureka-any variety that is convenient. I recommend organic lemons as you’ll be eating the whole lemon, rind and all, after preservation has finished.
- kosher or sea salt
- peppercorns, cloves, bay leaves, coriander, or a cinnamon stick-these will impart a nice, light spice to the lemons. I added what I had on hand, the first three listed
- jar-You’ll need to find a proper vessel to preserve your lemons. Any size will do. Boil the jar and lid, prior to use, to sanitize.
Slice the lemons how you choose. First, slice off each end and reserve them in a bowl. You can leave the bottom of the lemon intact and quarter the lemon or you can slice them thinly, like I did. Think about how you’ll utilize the lemons and slice accordingly! Layer the lemons (sans seeds) in your vessel. The ratio will be about 3 teaspoons of salt per lemon used. Layer in the spices of your choice. You’ll want the lemon juice and salt to create a brine that completely covers. If the lemons on top are dry, I suggest squeezing the reserved lemon ends into the jar or use the juice from an extra lemon. That’s it! Now just give it time. Leave the combined lemons and salt in your vessel untouched in a dark, cool place for 3 to 4 months. If you notice the lid is swollen you can burp the jar by unscrewing the lid slightly to pop the top back in-you’ll hear it. These lemons don’t need refrigeration. Their flavor will change over time. If you, at any single point in the preservation process, want to preserve the flavor, put them in the refrigerator. They will last up to two years-but I bet they won’t last that long without being used!
My batch of preserved lemons will be ready to use by the time this issue hits stands! Follow us on Instagram @edibleokc to see how I utilize them.