*crispy waffle*

My friends, I'm here to talk to you today about a serious and important issue. One that is... well, OK, it's a ways short of a tragedy, but still kind of sad.

And what is this overly dramatized issue I'm slowly getting to so slowly? Simply this:

Most of you don't have preserved lemons in your kitchen.

Now, don't protest, and don't make excuses. I'm not here to hate. I'm here to love. I was one of you, once. OK, until about January of this year. But still. On to the recipe.

Preserved lemons

There are many ways to make preserved lemons. I like this one for its simplicity, and the fact that you end up with lemon-scented olive oil at the end.

5-6 lemons
1/3 cup kosher salt
1 jar big enough to hold 2 cut-up lemons, without a metal lid. See picture below for the kind of jar I use.
Olive oil

Take two of the lemons and scrub them under warm water until you're confident most of the wax they're covered with is rubbed away. But not so much that you've scrubbed the yellow off, either. Remove any stem bits.

Cut those two lemons into eigths, the long way (from pole to pole, as it were), and layer them in your jar.

Squeeze three of the remaining lemons. Mix the salt in well, and pour your lemony brine on top of the sliced lemons. If it doesn't quite cover, squeeze the remaining lemon over the top.

Cover tightly. Leave on your kitchen counter for a week, turning it over and back once a day to make sure the salt is well distributed. I generally can't resist turning it a couple of times a day, but that's because I like to fuss with things.

At the end of the week, fix a critical eye on your lemons. Have the skins started to go translucent? If you're using thicker-skinned lemons, they probably haven't, and you need to give 'em a couple more days.

Once you're satisfied with your level of translucency, pour out the brine (if you like you can clean some copper with it, or at least deodorize your sink), and replace it with a decent olive oil (not the best stuff -- the lemons will overwhelm it). Now put the whole thing in the fridge. You're ready!

If you're lucky enough to have access to Meyer lemons, this is particularly nice with them. I'd only use them for the, uh, lemon part, not the brine, since that's a bit of a waste.

OK, Mr. Wise Guy... Now that you've shown me how to make them, what am I supposed to do with them?

I'm glad you asked. But, in classic cliffhanger style, I'm afraid that's going to have to wait until next time. But in the meantime, why don't you start a batch?

Labels: recipes, the savory and salty

posted by david adam edelstein | 12:54 PM | | share: facebook | tweet this!

Those look AWESOME. Next project for you: preserved lemon stand at Pike Place! :)
By

sheryl 4/27/05 8:30 PM

I bought a Morrocan cookbook and lots of the recipes call for preserved lemons. I haven't started any yet but now that I've read your recipe, I'm determined to do it! Thanks :-)
By

Nicole 9/22/06 8:58 PM