Preserved lemons are a known ingredient in Indian and North African cuisine due to their abundance of benefits. Lemons are great for our health. Its fermented version enables a diverse use as an addition to smoothies, juices, salads, meat dishes, or to any other food you want.
4 to 6 organic lemons
1 tbsp of sea salt per lemon
Remove any stems in the lemon and cut a deep X shape in both ends of the lemon. Then, pinch the lemon so that you divide it in half and put in little less than a whole tbsp of salt. Pour the same amount of salt into the other half. Do the same procedure for the remaining lemons. Pour a layer of salt at the jar’s bottom and then press the lemons filled with salt into the bottom. Afterwards, squeeze the lemon together into the jar. Add a little bit of salt on the lemon. Then, close the jar and leave it like that for 2 to 3 days. Do not forget to press the lemons down every day in order to ensure that they are below the lemon juice. After the 3 days pass, store the jar in the fridge and wait 3 weeks until the rinds pickle. After the 3 weeks pass, rinse the lemons, remove the pulp and any seeds, and then chop or mince the rind. They can last up to 6 months if stored in the fridge. What you will be using from the preserved lemons is the rind. Just remove the lemon, wash off the salt, remove the flesh and freely add the rind to every food.