Studio 2

We lost power during a run of storms. So to entertain myself, I salt preserved some lemons. I referenced a few recipes and decided to combine salt with a little sugar. I’m curious to dive deeper into the Moroccan and Indian variations of this preservation technique. Come along with me as I partake in the meditative process that is food preservation.

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What’s inspiring my preservation:

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World

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Preserving lemons with salt and sugar is a traditional method of preserving lemons that has been used in many cultures for centuries. This technique is not only a great way to prolong the shelf life of lemons, but it also enhances their flavor and aroma, making them a popular ingredient in many dishes around the world.

History of Salt-Preserved Lemons

Salt-preserved lemons have been a staple in North African and Middle Eastern cuisines for centuries. The technique was originally developed as a way to preserve lemons during the long off-season when fresh lemons were not readily available. The lemons were sliced, packed in jars with salt, and left to ferment for several weeks. This process not only preserved the lemons, but it also transformed their flavor, making them a popular ingredient in dishes like tagines and couscous.

In addition to North African and Middle Eastern cuisines, salt-preserved lemons are also used in Indian, Moroccan, and Mediterranean cuisines. In India, they are often used in chutneys and pickles, while in Moroccan cuisine, they are a key ingredient in tagines and salads.

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Preserving Lemons with Salt and Sugar

Now that we’ve explored the history of salt-preserved lemons, let’s dive into the recipe. Preserving lemons with salt and sugar is a simple process that requires only a few ingredients and a bit of patience. Here’s what you’ll need:

Ingredients:

• 6 lemons
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 cinnamon stick
• 4 cloves
• 4 bay leaves
• 1 quart-sized mason jar

Instructions:

1. Begin by sterilizing your mason jar by boiling it in a large pot of water for 10 minutes. Remove the jar from the pot and set it aside to cool.
2. Cut the ends off the lemons and then slice them lengthwise, leaving about 1/2 inch at the bottom intact. Cut each lemon in half lengthwise again, so you end up with 4 quarters attached at the bottom.
3. Mix together the salt and sugar in a small bowl.
4. Pack the lemon quarters into the sterilized jar, pushing them down as you go. Once the jar is full, pour the salt and sugar mixture over the lemons, making sure they are completely covered.
5. Screw on the lid and shake the jar to distribute the salt and sugar mixture.
6. Leave the jar at room temperature for 24 hours, shaking it occasionally to distribute the salt and sugar.
7. After 24 hours, transfer the jar to the refrigerator and let it sit for 3-4 weeks, shaking it occasionally to distribute the brine.
8. Once the lemons are fully preserved, they can be used in a variety of dishes. Simply rinse off the excess salt and sugar before using them.

Preserving lemons with salt and sugar is a simple and delicious way to enhance the flavor of this versatile citrus fruit. Whether you’re using them in traditional North African and Middle Eastern dishes or experimenting with new recipes, salt-preserved lemons are sure to add a unique and delicious flavor to your cooking.