We love using preserved lemons in the BA kitchen, and Philip Krajeck's recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own.
This recipe easily doubles or triples, and the lemons will keep up to a month. Use one big jar, or pack the lemons into several smaller ones. We can't think of a better hostess gift.
Ingredients
Preparation
Step 1
Boil 4 scrubbed lemons until softened, 10-12 minutes.
Step 2
Transfer lemons to a bowl of ice water. Reserve cooking liquid.
Step 3
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.
Step 4
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a 1-quart heatproof jar and add brine. Cover and chill at least 2 weeks.
Recipe notes
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