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Quick & Easy “Preserved” Wonderful Seedless Lemons
Traditional preserved lemons in 24 hours: salt, lemon, jar, done.
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Traditional preserved lemons in 24 hours: salt, lemon, jar, done.
This quick method compresses the traditional 30-day preserved lemon process to 24 hours by finely slicing rather than quarter-cutting the lemons. Fresh Wonderful® Seedless Lemons make the process cleaner, with no seeds to remove before slicing and no interruptions to the thinly cut rounds as they pack into the jar.
Tip: Alternatively, in lieu of Step 4, place in a FoodSaver or Cryovac bag and vacuum seal – this forces the salt/sugar brine into the peel. Allow the mixture to sit at room temperature for 2 to 3 hours. To speed up the process, place the sealed bag in a pot of simmering water and cook on low heat until the peel is tender. Store in the refrigerator until ready to use.
Use thin, even slices. Thin slices (about one-eighth inch) are the key to the quick method. Thicker slices require longer for the salt to penetrate and the peel to soften. A mandoline produces the most uniform slices, but a sharp knife works perfectly.
Press down firmly while packing. Compressing the layers as you pack drives salt into the lemon flesh and begins drawing out the juice that will submerge the slices. Be aggressive about pressing.
Cover the slices completely. The slices must be submerged in liquid (their own juice plus any added) to preserve properly and prevent oxidation. If the slices are not covered after packing and pressing, squeeze additional fresh juice from Wonderful Seedless Lemons over the top.
Kosher salt, not table salt. Table salt has iodine added, which can inhibit the fermentation process and produce an off flavor. Kosher salt or sea salt without additives is the correct choice.
You use only the rind. When a recipe calls for preserved lemons, it typically means the rind only. Scoop out and discard the flesh (which is very salty) and rinse the rind briefly under cold water before using. The rind will be soft, slightly translucent, and intensely flavored.
Rinse before using. The preserved lemon rind straight from the jar is aggressively salty. A brief rinse under cold water before using in a recipe moderates the salt level significantly. Taste after rinsing and adjust as needed.
Do not refrigerate immediately. Room temperature for the first 24 to 72 hours is important, since the warmth activates the fermentation process. Refrigerating immediately slows the process significantly and produces a less complex result.
Scale up freely. The recipe scales directly: three lemons produce a quart jar, and four or five produce a larger batch. All ratios, including salt to lemon and time, remain the same.
Traditional 30-Day Preserved Lemons. Quarter the Wonderful Seedless Lemons almost entirely through without cutting all the way, leaving them attached at one end. Pack kosher salt heavily inside and around each lemon. Pack tightly into a sterilized jar, seal, and leave at room temperature for 30 days. The result has a deeper fermented complexity than the quick method. Turn the jar daily during the first week to redistribute the brine.
Spiced Preserved Lemons. Add one cinnamon stick, three whole cloves, five green cardamom pods, and one-half teaspoon of coriander seeds to the jar along with the lemon slices. The spiced version is particularly good in Moroccan chicken preparations.
Preserved Lemon Paste. After the quick method is complete, rinse several lemon rinds and blend in a food processor with a small amount of olive oil until smooth. Use as a spreadable condiment or stir into sauces, dips, and dressings.
Meyer Lemon Version. Wonderful Seedless Lemons are the ideal choice for this recipe, but Meyer lemons (when in season) produce a slightly sweeter, less tart preserved lemon with thin, edible peel. Follow the recipe exactly using Meyer lemons.
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