How to make preserved lemons – Golubka Kitchen

Instructions

1. Prepare a clean glass jar, preferably with a glass lid. Cut off the stems of the lemons so they can stand on their own. Cut a cross in the lemons, almost all the way through, but not all the way, so that they still stay together.
2. Start by adding the salt to the lemons one by one (at the cross-shaped opening). Try adding about 1 tablespoon of salt per lemon, but don’t be too precise. Place your first lemon in the jar and pack it with your hands or a pestle to release a lot of juice. Continue with the rest of the lemons, as many as will fit in your jar. The goal is to pack the lemons very tightly into the jar and completely submerge them in the lemon juice. Add the aromatics about halfway through filling the jar, if using. Towards the end, you may need to cut the lemons in half or quarters so that they fit into the empty parts of the jar. Fill the jar with a few more generous pinches of salt and close with a lid. Turn the jar upside down a few times to release any air bubbles and check that the lemons are completely submerged in the lemon juice. If not, open the jar and add more lemon juice.
3. Leave the jar in a cool, dark place for about 1 month, shaking frequently to redistribute the salt. When the lemons are ready, their peel should be soft and almost jelly-like in consistency. They should smell pleasantly clear and concentrated. Place the jar in the refrigerator as is, or puree the preserved lemons into a paste using a food processor for ease of use. The lemons should be stored in the refrigerator for 6 months or longer.