You can make these with water or an equal mix of lemon juice and water, but I much prefer them in pure lemon juice. I use these all the time, I blend it into my hummus, sprinkle the rind on grilled fish, and stuff my chicken with a whole lemon, and I dice preserved lemons and mix them into salads, rice, and vegetables.
- Prep Time
- 8 lemons (about 1½ pounds)
- About ½ cup kosher salt
- 1 cup fresh lemon juice, plus more if necessary
- 2 tablespoons extra virgin olive oil
1 Cut off the very ends of each lemon. Cut each one lengthwise into quarters, cutting to but not through the opposite end. Sprinkle 2 tablespoons of salt into the cut sides of each lemon.
2 Put the lemons in a large jar (it's fine if you have to squeeze them in, because they will shrink), and cover completely with lemon juice. Let sit for a day.
3 The next day, if they are not covered with lemon juice, pour a thin film of olive oil over the lemons. This will help keep them sealed while they preserve. Put the jar in the refrigerator and allow to cure for 2 to 3 weeks. Before using, scrape off the pulp if desired.
Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France