Preserved Lemons
Many people are using their quarantine time to create sourdough starters. I've opted for an easier fermentation project. Preserved lemons require only two ingredients, lemon and salt, but together pack a tangy and bright acidic punch for your meal. This secret trick to enhancing salad dressings, dips and marinades is rich in probiotics and vitamin C, both of which can help support your immune system. You can use preserved lemons in any recipe that you would use fresh lemons. Delicious!
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Preserved lemons:
5 organic lemons
2 Tbsp salt
Optional: 1-2 peppercorns and/or a few saffron threads
With clean hands, thinly slice 3 1/2 lemons. Remove the seeds and place them in a clean, small glass jar. Pour the juice of the remaining 1 1/2 lemons over the slices. Add the salt and stir.
Place a smaller glass jar or similar object on top of the lemon slices to keep them submerged in the juice. (I place the lemons in a wide-mouth ball jar and place a smaller juice glass inside.)
Cover the jar(s) with a towel or cheese cloth for protection from dust. Let the jar sit on the counter away from direct sunlight for about 1 week.
After 1 week, refrigerate and use the lemons as desired. Note that a little bit goes a long way.