UPDATE: THIS POST IS A SCAM
With that being said, I’ll leave the remainder of this post unscathed, but only for my records. Do not make this recipe. And fuck blogs that leave ignorant peeps to do their writing. Who writes a preserved lemon post without measurements for the salt? There is no way this was going to work out. These poor, beautiful lemons have been raped by salt. Raped. I tried removing the flesh, soaking the rind…. that’s all there is to try. There is no use for these over-salted, slimy abominations.
So to the original publisher of this recipe, you owe me some organic fucking Meyer lemons
As for this little blog, we will break the mystifying wall between reader and blogger. You will only get raw, rough, blistering truth here. At least from now on. Apologies to anyone who has made a recipe from my blog that didn’t work out. This is a new era for my website. You’re gonna see a lot of fuck-ups. It’s going to get real.
Beautiful, delicate and versatile!
Preserved lemons are more than just another trendy pickle. They’re sweet, complex and lovely in both baked goods and savory dishes. The flesh and rind can both add a special zing to anything you want.
the learning curve
- Get creative with the spices: cinnamon sticks, bay leaves, coriander seeds, cloves, peppercorns, dried chiles, and cardamom pods each add delicious complexity.
- You can also slice the lemon before pickling.
Adapted from the kitchn
- 4 Meyer lemons, scrubbed
- 5 T salt
- 1 T spices such as cardamom, cloves or cinnamon
- Paring knife
- 1 pint-sized wide mouth jar with lid, sterilized
Add 2 tablespoons of salt and a couple spices to the jar. Slice off the ends of each lemon.
Cut the lemons in half lengthwise, stopping about a 1/2 in before you reach the center. Repeat the cut horizontally, so that each lemon is cut in an “X” formation, still attached at the core.
Hold the sections open with your fingers and liberally sprinkle salt on the inside and outside.
Place each lemon in the jar, pushing down on them to release the juices and layering with spices. Fill the jar, leaving about 3/4″ of headroom. The lemons should be completely submerged. If they aren’t, you’ll have to squeeze extra juice over them. Add 2 more tablespoons of salt and the remaining spices and seal.
Let the jar sit at room temperature for 2 – 3 days. Every day, flip the jar and shake to distribute the salt and liquid. Put the jar in the refrigerator and continue to turn every other day.
When the rinds have softened, they are ready to use. This will take about 3 weeks. Discard seeds before using. If you find the lemons too salty, give them a light rinse. Will keep for 6 months.