AMAZING PRESERVED LEMONS | Recipe

Today we're going to make a super cool pantry item that I know you'll fall in love with. Preserved lemons. To start, make two incisions in each lemon, stopping about a half an inch from the bottom. Your cuts should resemble an X with four wedges attached at one end. Now it's time to salt the lemons, so open them up and shove a tablespoon of kosher salt in each one It is totally fine if some of the salt falls out of your lemons after you're done stuffing them. You're actually going to take that salt that's left over and dump it into your jar at the end, so do not throw that salt out. So now that your lemons are all seasoned, it's time to start cramming them into your quart-sized mason jar. As you're doing so, be sure to push down and squeeze on each lemon so it has a chance to release some of its juices. Don't forget to add your aromatics to the jar as well. I always use cinnamon stick, fresh bay leaf, and whole black peppercorn. The last two things that you'll need to do are add the rest of that salt that was left in your bowl to the jar, and then pour enough water into the jar to cover up your lemons completely. And don't make a mess like I just did. Now that I'm all cleaned up, secure your lid to the jar and then turn it upside down and give it a few shakes. In case you're wondering, this is what preserved lemons look like after about three weeks of curing. These little guys can be pretty intense in flavor, so be sure to rinse the salt water off of each lemon before you use it. Finish cutting the lemon into four wedges. Now, this may surprise you, but you're going to take the insides and throw them out because the rind has all the flavor. I like to julienne my lemon rinds and throw them into pasta dishes, marinades, and vinaigrettes, but I'm also interested in hearing what you do with preserved lemons, so please don't hesitate to comment on this video. And as always, if you liked watching, please hit the like button and subscribe to my channel. Thanks so much!