Luxurious Preserved Lemons

This is a luxurious condiment with myriad uses that literally perk up the palate of almost any dish.  The "sexual" energy of the origin story of this delectable treat will be posted at another time...

The method used is based on the photo in this post. Simple recipe but the process is the most important part. (The first time I made this, I had to throw out the jar of lemons because I didn't do things property.)  

Find the best medium sized lemons you can and wash them very well. Once they are preserved, you will be using the entire lemon, rind and pulp...in practically everything!

Get a wide and fairly deep jar, one with a rubber gasket and sterilize it in boiling water. 

Hold the lemon on its head and cut into it deeply but don't cut it in half, leave the bottom attached. Then turn, and do this again so now you have a lemon cut into quarters but attached at the bottom. Repeat with all of the lemons you will use. My jar used 3 lemons.

In a small bowl, mix equal parts kosher salt and granulated white sugar. About 3/4 cup to a cup of each. Place the lemons in a medium sized bowl and "stuff" them with as much of the mixture as you can, pushing it deep into the quartered lemons. Now you will leave the lemons uncovered in the fridge for about 24 hours. After this time, the bowl will have lots of liquid which you will need. 

Now, push the lemons down into the jar as tightly as they will fit in any way. Drop in a bay leaf and a few pepper corns. Push them down again and add the liquid from the bowl. THE KEY: the lemons MUST be completely covered with lemon juice, over fill if need be.  I was lazy about juicing more lemons so I bought a jar of fresh lemon juice, (not concentrate!!) which did the trick with no effort.  

Close your jar tightly and put it in the fridge...go about your life for 4 weeks until they are ready to use. 

CAUTION: if the lemons and their juice look murky at anytime, throw them out. This will mean that they weren't covered in lemon juice and mold is growing in the jar. No Good!

The juice should look fairly clear. Sometimes pulp collects at the bottom of the jar which is normal.

These lemons add a punch of flavour to any dish. Sometimes they just melt into whatever you are making: soups, salad dressings, hummus, braises, pasta sauces, tagines, roasts etc. Everywhere!

These preserves are pungent so rinse a piece before you use if you want a smoother flavour.  

Try them...they are addictive!