Preserving lemons is a time-honored technique that enhances their flavor and extends their shelf life. When properly preserved in jars, lemons can stay fresh for up to a year without refrigeration, making them a staple in many kitchens for use in cooking, baking, and even cocktails. Here’s a step-by-step guide to preserving lemons so they remain fresh and flavorful.
Ingredients Needed:
Fresh lemons (organic preferred, as you’ll be using the rind)
Kosher salt (or sea salt; avoid iodized salt as it can turn the lemons bitter)
Optional spices (such as peppercorns, bay leaves, cinnamon sticks, cloves, or coriander seeds for added flavor)
Sterilized jars with tight-fitting lids
Instructions:
Prepare the Lemons:
Wash the lemons thoroughly to remove any pesticides or waxes.
If the lemons are not organic, soak them in a mixture of vinegar and water to help remove surface residues.
Dry the lemons completely.
Sterilize the Jars:
Boil the jars and lids in a large pot of water for about 10 minutes to sterilize them. Remove them with tongs and allow them to air dry on a clean towel.
Prepare the Lemons for Jarring:
Cut each lemon from the top down in an X pattern, stopping about 3/4 of the way down so the lemon remains intact at the base.
Gently open the quarters and generously sprinkle salt inside the cuts. The salt not only preserves the lemons but also mellows their tartness.
Pack the Lemons into Jars:
Place a tablespoon of salt at the bottom of each sterilized jar.
Pack the salt-filled lemons tightly into the jars, pressing them down as you go to release their juices. The goal is to cover the lemons completely with lemon juice and salt.
If desired, add additional spices between layers for extra flavor.
Seal and Store the Jars:
Once the jar is packed, sprinkle a little more salt on top and ensure the lemons are submerged in juice.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
