skizziks

I use lemon confit/preserved lemons in lots of things, it's very versatile, can stand alone as a side to a salmon dish, or in anything that calls for lemon zest or lemon juice. I use it in hummus, tapenade, scrambled eggs, tuna salad, etc. It has this unctuous quality that is just wonderful. It's super easy to make, and lasts for at least 6 months.

Here is how you do it:

Combine 3 shallots, minced, with 3 garlic cloves, minced, set aside. Combine 1/3 cup Kosher salt and 3 1/2 tablespoons sugar, set aside.

Blanch about 6 lemons in boiling water, rinse and dry them. This takes off the waxy crap on lemons, and softens them up a bit. Slice them thin, discard seeds and ends.


Cover the bottom of a non-reactive container (I use a large glass jar) with a layer of lemon. sprinkle shallot/garlic mixture, then salt/sugar mix. Repeat, layering lemons and sprinkling with mixtures. Top with the last of the mixtures, cover and refrigerate for three days.

Yes, three days.

After three days you can start to use the lemons, but you then pour a bunch of olive oil on top to cover it, keep the air from getting in there. I don't know how long it lasts, I've had a batch going for a few months now, still wonderful.

WARNING: YOU MUST use a clean utensil when you go in there to take some lemons out. No fingers, no forks that you used elsewhere first. If you do, you introduce bacteria that will fuck up your lemons (I lost a batch because of it). Any time I need a lemon, I get a clean fork out of the drawer. And you should keep them covered with olive oil.


Try it, it's easy and you use it all the time (unless you don't like lemons, then this isn't for you)

Charlatan

That sounds great... I might have to try it.

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