Preserved Lemons
Italians don’t use preserved lemons—they’re more of a Moroccan thing. But more lemons come out of Sicily than anywhere else, and the intense, concentrated flavor of preserved lemon peel is perfect in dishes such as Grilled Mackerel with Crispy Potatoes and Caper and Preserved Lemon Sauce (page 181). You’ll need a large sterilized jar with a lid for this recipe.
Recipe information
Yield
as desired
Ingredients
Preparation
Step 1
Wash the lemons and carefully dry them. Cut lengthwise into quarters, keeping them intact at one end. They should look a bit like flowers.
Step 2
Pour a 1-inch layer of salt in the bottom of the jar. Add a layer of lemons and top with salt. Repeat the salt and lemon layering process almost to the top of the jar, ending with salt. Pop into the fridge. In a day or so the lemons will release their juice and produce liquid. When this happens, pour in additional salt to cover.
Step 3
When you want to use the lemons, remove what you need and thoroughly rinse off the salt. Using a sharp knife, cut off any flesh and discard. Use the rind as called for in the recipe. Keep the remaining lemons in the jar, adding additional salt as needed to keep them covered. Preserved lemons will keep indefinitely in the refrigerator.
