ORIGINAL CONFIT LEMONS RECIPE to preserve lemon peels and use them for many recipes. Jarred lemons with coarse salt are very easy to make and perfect for making chicken tagine, chicken biryani, Moroccan stew, and they pair very well with fish-based recipes. A preserve of lemon peels made with coarse salt and a bit of patience. The function of the salt is to create osmosis and draw out the water, just like the recipe on how to preserve basil, from the lemon rinds, dehydrating them and bringing confit lemon peels to life.
If you’re curious about how to preserve lemons for months and have a preserve of lemon rinds, here is the recipe.
Also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 1 jar of 2 quarts
- Cooking methods: No Cooking
- Cuisine: Moroccan
- Seasonality: Spring, Summer
Ingredients for Making Preserved Lemons
- 5 lemons (untreated and with thick peel)
- coarse salt (as needed)
What You Need to Make the Original Confit Lemons Recipe
- 1 Jar 2 quarts
- 1 Knife
- 1 Pestle or a weight*
How to Make Preserved Lemons
Wash and dry the whole lemons well.
Make a cross cut on the lemons, leaving one end attached. Fill each lemon with coarse salt and put them, one by one, into the jar. Pack them tightly and add a good handful of salt on top. Close the jar and store it in a cool, dark place.
The lemons will have released liquid, which will help ferment the lemons. At this point, ensure the lemons are submerged in the liquid and salt, place a fermentation weight on top. If you don’t have one, like me, find a glass or jar that fits inside the mouth of the large jar, fill it with water, and place it over the lemons. Alternatively, you can use a stone. Close the jar and let it rest for another 5-6 days.
When the lemon peels become soft and translucent, remove them from the jar and eliminate excess salt and inner pulp. Place the confit lemon peels in a smaller jar, close it. I, out of caution, store it in the refrigerator. Or use oil, as in this recipe.
The salt and lemon juice-based liquid is great for seasoning various dishes, don’t throw it away.
The first tip I give you is to use a small amount. Chopped or minced, mix it into the dish and consider its saltiness. It’s also excellent for making flavored bread, blended with herbs.
