KosherEye.com
Adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
Preserved Lemons are an indispensable item in my pantry cupboard. I use them all the time and believe they are best made at home. Although I have tasted lemons preserved in water or an equal mix of lemon juice and water, I much prefer them preserved in pure lemon juice. Many people scrape out and discard the pulp when using the lemons, but I often include the preserved pulp. I blend a preserved lemon in with my hummus, sprinkle the rind on grilled fish, and stuff my chicken with a whole lemon, and I dice preserved lemons and mix them into salads, rice dishes, and vegetables. In addition to regular lemons, you can also use Meyer lemons or, as Irene Weil does, even kumquats.
Ingredients:
8 lemons (about 1 1/2 pounds)
About 1/2 cup kosher salt
1 cup fresh lemon juice, plus more if necessary
2 tablespoons olive oil.
Directions:
Cut off the very ends of each lemon. Cut each one lengthwise into quarters, cutting to but not through the opposite end. Sprinkle 2 tablespoons of salt into the cut sides of each lemon.
Put the lemons in a large jar (it's fine if you have to squeeze them in, because they will shrink), and cover completely with lemon juice. Let sit for a day.
The next day, if they are not covered with lemon juice, pour a thin film of olive oil over the lemons. This will help keep the sealed while they preserve. Put the jar into he refrigerator and allow to cure for 2 to 3 weeks. Before using, scrape off the pulp if desired.
Note:
You can shorten the curing period by about 2 weeks by freezing the lemons for a few days after cutting them. Defrost and cure as above in salt and lemon.