Place the salted lemons into the sterilized jar, pressing them down firmly to release their juices. Sprinkle additional salt between each layer of lemons. Continue until the jar is full, leaving about 1 inch of headspace at the top.
5. Add Lemon Juice
Squeeze additional lemon juice over the packed lemons to ensure they are completely submerged in liquid. This step is crucial to prevent spoilage.
6. Seal the Jar
Tightly seal the jar with its lid.
7. Cure the Lemons
Store the jar in a cool, dark place like a pantry for 3–4 weeks. Shake the jar every few days to redistribute the salt and juices. After the curing process, the lemons will become soft, and their rind will have a delightful, tangy flavor.
How to Use Preserved Lemons
Before using the preserved lemons, rinse off any excess salt. Then, you can chop or mince the rind to add to stews, tagines, dressings, or marinades. As for the pulp, it can be included in sauces or discarded, depending on your recipe.
Preserved lemons can last up to a year in the fridge if kept submerged in their juices. Enjoy this simple yet transformative ingredient in your cooking! 🍋✨
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