Paula Wolferts Seven Day Preserved Lemons Recipes

PRESERVED LEMONS

Steps:

• Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
• Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
• Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
• To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

SIMPLE PRESERVED LEMONS

Steps:

• Blanch 6 lemons in boiling water 5 minutes.
• When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
• Toss with salt in a bowl and pack into jar.
• Squeeze enough juice from remaining lemons to measure 1 cup.
• Add enough juice to cover lemons and cover jar with lid.
• Let stand at room temperature, shaking gently once a day, 5 days.
• Add oil and chill.
• Preserved lemons keep, chilled, up to 1 year.

PAULA WOLFERT'S SEVEN-DAY PRESERVED LEMONS

Steps:

• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.