LEMON, salt cured, and AKA Preserved Lemon



1 whole organic (*) lemon
1 cup salt (approximately)

Method: Slice lemon 1/4″ thick. Remove seeds. In a non-corrosive bowl, pan, or Mason jar, layer slices between layers of salt. When done, all lemon slices are separated with a layer of salt on top and bottom. Cover container and refrigerate for 24 hours before using the first time.

As needed, remove lemon slice or slices, from the salt and rinse thoroughly under cold water. Pat dry. On cutting board, chop entire lemon, skin, pith, and all, into small dice; use immediately.

Hold remaining cured lemon slices till needed in the refrigerator for several weeks.

Since salting the whole lemon slices takes the sting of the rind, the whole lemon becomes edible with more complex lemon flavor than either lemon juice or zest alone.
(*) Since we are eating all parts of the lemon, it is prudent to purchase organic lemons so skins do not contain chemicals.


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