Learn how to make preserved lemons, a versatile flavor booster that amplifies the fruity and floral notes of lemons. This simple preservation technique uses a salt and sugar cure, allowing the lemons to be stored for months and used in everything from pasta sauces to pickling brines.
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Wash the lemons, then trim the top and tail off each one.
Cut each lemon into quarters lengthwise, but do not cut all the way through the base, so the quarters remain attached.
In a small bowl, combine the kosher salt and granulated sugar. The ratio should be 2 parts salt to 1 part sugar.
Generously pack the salt and sugar mixture into the cuts of each lemon.
Place the packed lemons into a large, clean glass jar, pressing them down firmly to release their juices. Add any remaining salt and sugar mixture to the jar.
Seal the jar and let it sit at room temperature overnight.
Transfer the jar to the refrigerator for storage.
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