I've been hounded by friends to introduce preserved lemons into my cooking. The foundation for a great deal of Italian and Moroccan dishes, preserved lemons will definitely add some zest to my cooking repertoire!
This is the latest in a series of fermentation Instructables I have authored using Pickle Pipes, which make fermenting much simpler and easier than using traditional airlock methods. The others include:
I hope you enjoy these as much as I do.
- 1/2 dozen small lemons (preferably Meyer lemons)
- 1/2 cup coarse Himalayan salt
Step 1: Slice and Salt
With a sharp knife, cut the ends off the lemons and slice them almost into quarters. You'll want to leave a little uncut at the bottom so the lemons open up like a flower. In between the quarters, pack Himalayan salt, liberally. Place salted lemons into a quart mason jar.
Step 2: Pack and Pipe
Using a pickle tamper, gently tamp down the lemons until the juice level rises above the lemons. If it won't reach that high after tamping, simply add some filtered water to bring the level above the lemons, about even with the shoulder of the jar.
Place a Pickle Pebble on top and then place the lid and Pickle Pipe on top. Place in a cool, dry, dark place for about 2 weeks.
I like to use them in Preserved Lemon Chicken.