Name: Salt-Preserved Lemons
Yield: Makes 16 preserved lemons
Cuisine: American
Ingredients: 1 cup freshly squeezed lime juice; 1 tablespoon black mustard seed; 16 medium lemons, preferably organic; 2 tablespoons fennel seed; 5 bay leaves; 2 tablespoons black peppercorns; 3 cups kosher salt; 10 whole allspice; 1 tablespoon cumin seed; 1 cup sugar; 1 cinnamon stick; 1 tablespoon coriander seed; 4 cups freshly squeezed lemon juice

Preparation info

Makes
16
preserved lemons

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Use limes, kumquats (only a week to cure), and other sour citrus as well. And make sure that the spices you use are freshly bought.

Do not make these in small quantities; give some away as presents. Keep for up to 3 months in the refrigerator. To use, squeeze the juice from the lemon back into the jar, remove the seeds, and chop the whole thing.