Preserved Lemons - Zero-Waste Chef

Step 1

Cut lemons into quarters but don't cut all the way through. Leave about 1/2 inch at the bottom intact to keep the lemon pieces attached.

Step 2

Stuff about 1 tablespoon of salt into a cut lemon and stuff the lemon into a clean 1-liter jar.

Step 3

Once you have filled the jar with lemons, juice the additional lemons and pour juice into the jar until you have completely covered the lemons.

Step 4

Close the jar and set it on a plate to catch any lemon juice that may soon begin gurgle out of the jar when fermentation begins. Burp the jar (i.e., open it) every day for first several days to release any gases building up inside. Set the jar aside for from a month to up to six months.

Step 5

The lemons are ready when the skins have softened completely. Scrape away the pulp, rinse off the salt (if necessary) and add the rinds to your dish.