Pickled Holiday Lemons

Pickled Holiday Lemons

Ingredients

• 8–10 lemons (organic, unwaxed lemons are best)

• Kosher salt (about ½ cup–¾ cup total)

• Fresh lemon juice (about 2½ cups – from extra lemons)

• Optional spices: peppercorns, bay leaves (and other aromatics like coriander seeds if you want)

Note: This method uses salt and lemon juice rather than vinegar, embracing the traditional Moroccan approach that yields rich, mellow flavor.

🔪 Step-by-Step Instructions

1. Clean and prep lemons
   Wash the lemons thoroughly. Trim a tiny slice off each end so they’ll sit flat in the jar.

2. Quarter the lemons
   Cut each lemon lengthwise ¾ of the way through so they open like a flower but stay attached at the base.

3. Salt the lemons
   Pack each quartered lemon with a generous amount of kosher salt — this both seasons and helps draw out liquid.

4. Pack into a jar
   Press the salted lemons firmly into a sterilized glass jar. Sprinkle a little extra salt between layers and add any optional spices (bay leaf, peppercorns).

5. Add lemon juice
   Pour fresh lemon juice over the lemons so they are completely submerged in juice and brine.

6. Seal and wait
   Close the jar tightly and refrigerate (or store at room temperature in a cool spot). Let the lemons cure at least 3–4 weeks. The rind softens, bitterness mellows, and intense lemon flavor develops.

🕰️ Timing & Storage

• Curing time: ~3–4 weeks before use.

• Storage: Refrigerate and they’ll keep well for up to 6 months or more.

How to Use Your Pickled (Preserved) Lemons

Once ready, rinse off excess salt and chop the lemon rind (and some pulp) to use in:

• Moroccan tagines & stews (classic pairing)

• Salad dressings & sauces

• Grain bowls, grain salads, hummus, and pasta

• Seafood dishes & chicken marinades

• Even in compound butters or vinaigrettes for extra zing