20180 minutes
A traditional Tunisian recipe for preserving lemons with salt, creating a unique and flavorful ingredient for various dishes.
Lemons, fresh, juicy
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Sugar, optional
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Spices, optional, your choice
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1. Prepare Lemons
Use a sharp knife to cut deep slits into each lemon, ensuring not to cut all the way through. Pack the slits generously with kosher salt.
2. Add Sweetness and Spices
If desired, include some sugar and your choice of spices in the packed slits of the lemons.
3. Cure the Lemons
Place the salted lemons into a curing container, pressing them down to release juice and ensure they are submerged. Allow them to sit at room temperature for several weeks to a few months until cured.
4. Prepare Preserved Lemon Rinds
Once fully cured, remove the flesh and pith from the lemons, and thinly slice the rinds. They are now ready to use in various recipes.
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