Full of vitamin C and tart juicy flavor, lemons are an extremely versatile fruit. Lemons are available all year round in most areas, however, the crops are at their peak from January through March. Blanching and storing lemons at their peak of freshness can allow you to enjoy ripe juicy lemons all year long. Preserved lemons are just as versatile as fresh and can be used in salads, soups, cocktails, sautéed vegetables, cocktails or even to jazz up a cup of ice water.
Step 1
Wash six lemons under cool running water. Use a vegetable brush to fully clean the exterior.
Step 2
Bring a large pot of water to a boil over high heat on the stove.
Step 3
Prepare an ice bath in a large bowl, consisting of ice and cold water. The lemons will soak in the ice bath after blanching to stop them from cooking any further. Place the ice bath close to the stove where you will be blanching the lemons.
Step 4
Place the lemons into the boiling water and let them cook for five minutes. The lemons should remain whole for blanching rather than cut into sections.
Step 5
Transfer the lemons to the ice bath, using a slotted spoon, after five minutes of blanching. Allow them to remain in the cold water for several minutes so that they are cool enough to touch with your hands.
Step 6
Cut each lemon into eight wedges with a sharp kitchen knife.
Step 7
Pour 2/3 cup kosher salt into a bowl. Add the lemon wedges to the salt and mix well.
Step 8
Pack the lemon wedges and any salt that is remaining in the bowl into a jar.
Step 9
Squeeze the juice from six additional lemons and place the fresh juice into the jar with the blanched lemons and salt.
Step 10
Seal the jar and allow the lemons to soak in the salt and lemon juice for five days at room temperature.
Step 11
Open the jar and add 2 tbsp. of olive oil. Reseal the jar and store in the refrigerator. The lemons will last for up to one year.
Things You'll Need
- 6 lemons
- Large pot
- Water
- 2 bowls
- Ice
- Slotted spoon
- Sharp kitchen knife
- 2/3 cup kosher salt
- Airtight jar
- 2 tbsp. olive oil
References
- Epicurious: Moroccan-Style Preserved Lemons; Paula Wolfert
- "Lemons: Growing, Cooking, Crafting"; Kate Chynoweth, et al.; 2003
- BBC Good Food: Lemon
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