Salt-preserved or Confit Lemons, also known as candied lemons, are a typical recipe from North African and Lebanese countries where only salt and time ferment, thus ‘cooking’ the lemons over time.
The word confit, however, comes from France and literally means to preserve, to conserve.
In Lebanon as well as in Morocco, they cut them whole lengthwise into 4 wedges while leaving them attached at the base, filling them with salt even inside.
Then they put them, pressing well, into a clean and dry glass jar and cover them with salt. Once the jar is closed, the salt will gradually dissolve, and the lemons will remain submerged in their liquid.
The taste? Well, Salt-preserved or confit lemons are not acidic. Their flavor is more penetrating, their pulp will have disappeared, and they will have a wonderful and tender taste.
If, like me, you cut them into wedges instead of leaving them whole at the base, you can remove one or two wedges as needed, remembering that the remaining liquid is used for making more salt-preserved lemons.
Now, without further ado, let’s find out how easy it is to make Salt-preserved lemons!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Days
- Preparation time: 5 Minutes
- Portions: 2.2 lbs
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Salt-Preserved or Confit Lemons
- 2.2 lbs lemons (organic without blemishes)
- 5 oz coarse salt
Tools
- Jars glass, 500 g capacity
Steps
To prepare the Salt-preserved or Confit Lemons, first sterilize the jars, I used several medium-sized jars instead of one large jar.
Make sure the lemons are organic and have spotless and unblemished skin. Then wash them and dry them very well.
Cut each lemon lengthwise into 4 wedges, you can leave them attached at the base or cut the wedges all the way through.
This way more wedges fit into the same jar, and then when they are ready, you can remove one wedge at a time.
In a bowl, massage the lemon wedges with coarse salt.
Cover the bottom of the jar with a layer of coarse salt, then start arranging the lemons inside.
Cover them gradually with more coarse salt.
Leave free 0.4 inches (1 cm) from the rim of the jars, then press well and cover with a weight (specifically for preserves).
Seal the jar and store it in a dark and cool place (like a cellar).
Ideally, let them ferment for 1 month, but I assure you they are perfect after just 2 weeks.
If after a few days you notice that the lemons on the surface are not covered with liquid, open the jar, add more salt and close it again.
The answer is EVERYWHERE, meaning, you’ll see when you take them out of the brine that only the rind is left.
Chop it into pieces and add it to salads, cooked vegetables, to flavor the cooking base of lemon slices, chicken, or fish.
For whole fish in the oven or on the grill, slices of fermented lemons placed inside the fish are perfect.
Tips and Storage
Salt-preserved lemons are excellent in chickpea hummus, in soups.
You can add bay leaves and black peppercorns or even juniper berries to the jars.
Other Recipes
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