Preserved lemons are simply salted and allowed to sit in their own juices for about a month. This may sound weird, but the result is a tender, mellow lemon peel with a salty kick perfect for added lemony goodness to soups and stews and salads. They are beyond worth the 30 minutes it takes to cut them, salt them, and cram them into a jar - and one of the easiest ways to get started preserving in-season fruit to use later in the year.
Above all, to make preserved lemons you obviously need lemons. Start with fresh, firm, unblemished lemons that feel heavy for their size. If you have access to Meyer lemons, they're lovely to use here, but Eureka or Lisbon lemons are more traditional.
To make preserved lemons, you'll need:
- A glass vessel with a tight-fitting lid - I like to use a 1-quart glass jar with a sealable lid
- Lemons - if using a 1-quart jar, you'll want 7 or 8 lemons (5 to preserve and 2 or 3 to juice)
- 1/4 teaspoon of fine sea salt per lemon