Yet another easier than pie fermentation experimentation – preserved lemons.
This requires just two ingredients – lemons and kosher salt. While traditionally Meyer lemons are used, I’ve found the garden variety grocery store lemons (4-5 per pint jar) are more than adequate. Scrub the lemons well, soak for a few minutes in a vinegar/water solution then rinse again. And then:
- Put a tbsp of kosher salt into the bottom of a sterilized pint sized jar
- Slice off the ends of each lemon then cut into quarters without cutting all the way through (keep the base intact)
- Gently open up each lemon and rub a tsp of salt on the pulp
- Stuff lemons into the jar as you go, leaving 1/2″ of headroom at the top
- Sprinkle another tbsp of salt on top then seal the jar
- Let the jar sit at room temperature (out of sunlight) for three days; a few times a day give the jar a shake and rotate it (upside down, then right side up)
— If the juice doesn’t cover the lemons after the first day, add additional fresh squeezed lemon juice to cover
- After 3 days, put the lemons in the refrigerate, giving it a shake every so often to distribute juice and salt
The lemons will be ready when the rinds are soft (about 3 weeks). To use, peel off the pulp and wash the rind (to get rid of the surface salt).
And on a sunny Sunday afternoon, what could be be better than a salty collins (made with preserved lemons, of course)!