The latest in the Ben’s Bitichin’ Kitchen series – Preserved Lemons!
There are endless ways to flavor and prepare preserved lemons for making marinades, salad dressings, seasoning rice pilaf, or just adding the brine to flavor some yummy Bloody Marys.
We have several lemon trees on our property, and the two Meyer lemon trees produce the most delicious citrus. The trees, however, seemed like they hadn’t been pruned in years, so Ben took his pruning shears outside and went to town on those trees. He picked every last lemon off the branches, and you could feel the trees taking huge sighs of relief.
That said, we found ourselves with more lemons than we could use. If you find yourself in this position, or you’re just looking for a fun activity, get out your spices and start playing around!
Here’s how we did it:
Start with your bowl of lemons. Pick out the best ones for the preserving process – the others will be used for their juice.
Grab some empty mason jars.
Separate out the ‘pretty lemons’ and quarter them – but don’t slice them all the way through!
Salt & Sugar.
Rose petals and green tea.
Cinnamon, cardamom, and cloves.
Juniper berries, bay leaves, and star anise.
Begin by salting the surfaces of the ‘pretty lemons’ that you just quartered. Put some salt and spices (whatever combo you choose) at the base of the jar. Add two or three lemons, then layer more salt and spices. Add more lemons and layers of salt and spices until the mason jar is full. Squeeze about 3-4 ‘ugly lemons’ worth of juice on to the top of your creation. Seal the jar and keep them in a cool, dark place for at least 4 weeks. Turning the jars a couple of times a day.
We played with a bunch of different spice combos. Here are 3 of my favorites:
#1 – Rose petals, juniper berries, bay leaf, cloves, cinnamon, salt, sugar.
#2 – Green lemons, habaneros, chilis, star anise, long pepper, extra salt, bay leaves.
#3 – Chilis, tellicherry peppers, bay leaf, juniper berries, salt.
This was so much fun, and the fruit of your labor will be delicious!