Preserved Lemons

Freelance feature writer for newspapers and magazine. Retired from newspaper and video production careers.

Here’s how to make them without a recipe: Quarter 2 or 3 lemons - well washed, and ideally not waxed - and stuff them, plus 2 or 3 teaspoons of fine sea or table salt, into a 16- to 20-ounce jar. Screw the lid on tight and stick it in the back of your fridge. Check on it after a week. The salt should have dissolved and the peels will start to look leathery. After another two weeks, they’ll be soft as fruit leather and perfectly puckery with a generous salinity.

Want a preserved lemon tonight? Thinly slice a large lemon and remove any seeds. Add it to a skillet or small saucepan along with 1 cup of water, 2 teaspoons of fine sea or table salt and 2 teaspoons of granulated sugar. Bring it to a boil over high heat, then lower the heat and let it simmer for 10 to 15 minutes, or until the lemon peels have softened and the water has evaporated. Once cool, it’s ready to use. It won’t have the slightly pickled flavor of traditional preserved lemons, but it’s a close match.

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