Preserved lemons in salt
4 servings
15 minutes
Salted lemons are a traditional Italian method to preserve the brightness and depth of citrus flavor. Historically, this method was used in Mediterranean and North African cuisines, where salted lemons serve as a base for many dishes. Their taste is rich and intense, balancing acidity and saltiness, revealing in complex marinades, sauces, and stews. These lemons perfectly complement fish and meat dishes while adding zest to pasta and salads. After two to three weeks of aging, they become soft and juicy, soaking in their own aromatic syrup. This recipe is true flavor alchemy that transforms simple ingredients into gastronomic gold!
1
Wash the lemons well and dry them.
- Lemon: 7 pieces
2
Cut the tops and bottoms off 5 lemons and slice them in half. Then cut each half into 3 pieces.
- Lemon: 7 pieces
3
Sterilize a large jar with a lid using steam.
4
Carefully place the lemons in the jar, not pressing them too hard, and sprinkle the layers of lemons with salt. Pour the remaining salt on top.
- Lemon: 7 pieces
- Coarse salt: 120 g
5
Squeeze the juice from the remaining 2 lemons and pour it into a jar. Close the lid and place it in the refrigerator for 2-3 weeks until the lemons are completely covered in syrup.
- Lemon: 7 pieces
