We love anything fermented in our kitchens and what better way to add flavor then with these preserved lemons! After a month of sitting in their own juices, you can use them to flavor many recipes from vegetables to meat and fish.
For the recipe:
- 5 to 7 lemons (organic or non sprayed)
- kosher salt
- bay leaves
Scrub the lemons under water, then cut into quarters lengthwise.
Place the segments into a jar, any size will work. Add 1 tablespoon of salt for each lemon (4 quarters) that you add. Add your thyme sprigs and bay leaves.
Press down as you add the lemons and salt to release the juices. Once you've reached the top of the jar, the juices should cover the lemon quarters. If they don't, keep pressing down and add some extra lemon juice on top.
Keep at room temperature in a cool dark place, checking periodically that the lemons are still submerged in liquid. Add more lemon juice if necessary. After a month of waiting, you can enjoy your preserved lemons and they will keep for up to a year in the fridge. When you are ready to use your preserved lemons, rinse them first to get rid of excess salt.