Preserved Lemons

Name: Preserved Lemons
Total time: PT0D0H0M
Yield: makes about 1 quart
Ingredients: 6 medium lemons; 1 ⁄ 4 cup kosher salt; 2 cups fresh lemon juice; 1 tsp. whole black peppercorns; 1 tsp. cumin seeds; 1 ⁄ 2 tsp. coriander seeds; 1 ⁄ 2 tsp. nigella seeds; 1 ⁄ 4 tsp. fenugreek seeds; 8 whole allspice berries; 1 stick cinnamon; 1 bay leaf

Serves
makes about 1 quart

TODD COLEMAN

As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.

Ingredients

6 medium lemons
¹⁄₄ cup kosher salt
2 cups fresh lemon juice
1 tsp. whole black peppercorns
1 tsp. cumin seeds
¹⁄₂ tsp. coriander seeds
¹⁄₂ tsp. nigella seeds
¹⁄₄ tsp. fenugreek seeds
8 whole allspice berries
1 stick cinnamon
1 bay leaf

ADVERTISEMENTAD

Instructions

Step 1

Quarter each lemon lengthwise so that it stays attached by about 1⁄2" at the stem end. Place lemons in a bowl and stuff with the salt. Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. Refrigerate after opening, and use within 2 weeks.

Quarter each lemon lengthwise so that it stays attached by about 1⁄2" at the stem end. Place lemons in a bowl and stuff with the salt. Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. Refrigerate after opening, and use within 2 weeks.

See all 150 classic recipes featured in our 150th issue »