Preserved Lemon

Preserved lemons are easy to make, require a bit of fermentation time, but rewards you with a big punch of flavor. I first discovered preserved lemons when making Moroccan tagine and soon reaped the benefits enhanced umami in many dishes, such as French roast chicken, edamame hummus, etc. They store well in the fridge for a long time (in my house, years). I wish I remember to use them more often. Besides the traditional straight salted version, I found that adding a little sugar make them taste mellower and more refreshing. I recently discovered that preserved lemons have place in Indian cooking, featuring many of their spices. Since Meyer lemons are in season, it is time to make a new batch, with slight adaptations to a recipe from Serious Eats. I added spices (with cardamon as my new Indian inspiration), and changed the ratio of salt and sugar to 70:30 which is less sweet than the recipe calls for. Will report back in three weeks on the taste.

Ingredients:

• 6 large Meyer lemons

• 98g Diamond kosher salt

• 42g Sugar

• 2 dried chili peppers

• 1 tsp turmeric

• 2 cardamon pods

• 1 tsp each whole red and black peppers

Instructions:

• Soak for 10 minutes and wash lemons in baking soda water. This is no old wives tale and helps to remove all kinds of undesirables from the surface of fruits and vegetables.

• Slice each lemon from the top (away from the stem) into quarters, leaving 1/2 inch from the bottom so the quarters stay connected

• Crush spices and mix with salt and sugar

• Open each lemon to stuff as much spice mixture as possible on the exposed surfaces

• Refrigerate overnight

• Sterilize canning jar (with top and ring) in 1 inch of boiling water for 15 minutes

• Pack marinated lemons into glass jar with remaining juice/spice mixture

• Leave at room temperature for 3 weeks and keep in fridge