Wednesday, January 23, 2013

Preserving Lemons

This one came from Food in Jars, and it looked easy enough. So I tried it.

Washed my lemons well, cut off the ends.

Salt in the bottom of the jar.

Cut slits in lemons, poured salt into the cuts. (Not as painful as it sounds!)
And stuffed cut salted lemons into the jars, with more salt between them.

I had a two pound package, about 10 lemons, and I filled 3 jars. The first one more than the others.

The longer they sit, the more juice comes out of them. You can see that the left jar was made first, just by the amount of juice in it already!

I think a comment left on the Food in Jars page, by Kitty Morse is important to mention here.

"The most important ingredient in making preserved lemons (citrons confits) is PATIENCE. Wait at least 3 or 4 weeks (with jars on a kitchen shelf) until the rind is soft enough to cut with a fork.
Then you have a PRESERVE. Then, and only then, do you refrigerate the lemons. Lemons
floating in water are NOT preserved, merely pickled in brine."

I'll post an update in a week or so. Wish me luck!


  1. I just saw this same thing on Hubert Keller's cooking show. He did it a bit different he added lemon juice and a bay leaf, apparently perserved lemons is an ingredient in Moroccan cuisine.

  2. Have any good recipes? I'm not sure what to do with it now that it's done.