Give a Moroccan, umami lift to your cheese & charcutierie boards! These preserved lemons are easy to make & will be ready in just 3 weeks---
Again, I like to buck tradition a bit & generally use Pink Himalayan Salt for mine, adding more unique notes as well as lovely health benefits. Lastly, it is important to be sure all of your fruit is completely submerged under lemon juice. Pickle stones are helpful for this. [seen in my pictures, they are simple, round glass weights] If fruit remains uncovered by the liquid, you run the chance of bacteria or mold occurring, which will ruin your batch. That is really all there is to it. One final note-- be sure to RINSE your lemon pieces as you use them! Rather obvious in hind-sight, the sheer amount of salt used to preserve the fruit will overwhelm & mask the flavors you are creating if used directly from the bottle! I find these lemons ready to eat after 3 weeks, but they will continue to develop flavor the longer they are left to pickle & will last rather indefinitely if they remain submerged & your jar is tucked into the back of your refrigerator.
Please let me know how yours come out & what you make with them-- I love to hear from you all! Wishing you all a lovely & safe Holiday Season! Until next time, take care & don’t forget to #StopAndEatTheFlowers