How to Preserve Lemons in Jars: Stay Fresh Outside the Fridge for a Year

Preserving lemons is a time-honored technique that enhances their flavor and extends their shelf life. When properly preserved in jars, lemons can stay fresh for up to a year without refrigeration, making them a staple in many kitchens for use in cooking, baking, and even cocktails. Here’s a step-by-step guide to preserving lemons so they remain fresh and flavorful.

Ingredients Needed:
Fresh lemons (organic preferred, as you’ll be using the rind)
Kosher salt (or sea salt; avoid iodized salt as it can turn the lemons bitter)
Optional spices (such as peppercorns, bay leaves, cinnamon sticks, cloves, or coriander seeds for added flavor)
Sterilized jars with tight-fitting lids
Instructions:
Prepare the Lemons:
Wash the lemons thoroughly to remove any pesticides or waxes.
If the lemons are not organic, soak them in a mixture of vinegar and water to help remove surface residues.
Dry the lemons completely.
Sterilize the Jars:
Boil the jars and lids in a large pot of water for about 10 minutes to sterilize them. Remove them with tongs and allow them to air dry on a clean towel.
Prepare the Lemons for Jarring:
Cut each lemon from the top down in an X pattern, stopping about 3/4 of the way down so the lemon remains intact at the base.
Gently open the quarters and generously sprinkle salt inside the cuts. The salt not only preserves the lemons but also mellows their tartness.
Pack the Lemons into Jars:
Place a tablespoon of salt at the bottom of each sterilized jar.
Pack the salt-filled lemons tightly into the jars, pressing them down as you go to release their juices. The goal is to cover the lemons completely with lemon juice and salt.
If desired, add additional spices between layers for extra flavor.
Seal and Store the Jars:
Once the jar is packed, sprinkle a little more salt on top and ensure the lemons are submerged in juice.

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Seal the jars tightly.
Store the jars in a cool, dark place for at least three weeks to allow the lemons to cure. Every few days, turn the jars upside down to redistribute the salt and juices.
After Curing:
After three weeks, the lemons are ready to use, though they will continue to mature and develop flavor over time.
Once you start using the lemons, store the jars in the refrigerator to keep them fresh.
Using Preserved Lemons:
Preserved lemons are a key ingredient in Moroccan and Middle Eastern cuisines and can be used in a variety of dishes.
Only the rind is used in most recipes. Rinse the lemons under water to remove excess salt before chopping the rind to use in your dishes.
They can add a unique citrus flavor to stews, tagines, salads, dressings, and sauces.
Preserving lemons is an easy and economical way to maintain a year-round supply of this citrus fruit in your pantry, enhancing the flavor of many dishes with their distinctive tangy and salty taste.