Salted lemons (or confit) are a fundamental ingredient of many traditional Moroccan recipes and other Middle Eastern countries. The fruits are preserved in a simple brine, prepared with salt and their own juice. The lemons of the Meyer variety have a thin skin and a good balance between sourness and sweetness, therefore they are the most suitable for this preparation.
Ingrediants
- 3 or 4 lemons, preferably of the Meyer variety
- Kosher salt
- Sterilized jars
Steps
Part 1 of 3: Prepare the Lemons
Step 1. Choose ripe lemons
Those of the Meyer variety are darker and sweeter than conventional ones. They ripen between the months of November and March, so winter is the best time to make confit lemons. Traditionally, this variety of lemons is preferred because they have a thin skin and therefore keep better.
- Select 3 or 4 lemons that have a firm texture and a nice bright yellow color. Avoid the green and still unripe ones and check for dark spots as they indicate that the best time to use them has already passed.
- If you can't find Meyer lemons, you can use a different variety. In any case, it is best to buy them only when they are in season, during the winter months, as they taste better.
Step 2. Sterilize the jars
You can use simple airtight glass jars. A one-pound jar should provide you with enough salted lemons for a year or more, as long as you don't add them to every recipe you make. It is important to sterilize the jar properly before filling it with lemons, otherwise they are likely to spoil quickly. Here's what you need to do to sterilize your glass jar:
- Boil some water in a large pot;
- Immerse the jar in boiling water and boil it for 5 minutes;
- Do the same with the lid, but separately from the jar;
- When finished, place both on a clean tea towel to dry.
Step 3. Rub the lemons to clean the zest
Since you will be using them whole, including the peel, it is important that they are perfectly clean and free from pesticide residues or other chemicals. Scrub them carefully under cold water using a vegetable brush. When you're done, dry them with a clean kitchen towel.
Step 4. Remove the ends with the knife
Cut off the stalk part (which is not edible) with a small sharp knife, then remove the pointed part on the opposite side as well.
Step 5. Cut the lemons in half lengthwise, leaving the base intact
Take a lemon and hold it straight on the cutting board with your non-dominant hand. Cut it lengthwise in half with the other hand using the same sharp knife you used earlier. Stop just before reaching the lower end of the fruit to leave the base intact. The two halves must remain attached.
Step 6. Now make a second cut perpendicular to the first
Rotate the lemon ninety degrees and cut it lengthwise again as if you wanted to divide it into four equal parts. Also in this case stop the blade just before reaching the lower end of the fruit to keep the base intact. Repeat the same operations with the remaining lemons.
Part 2 of 3: Put the Lemons in Salt
Step 1. Pour two tablespoons of salt into the sterilized jar
This amount should be enough to completely cover the bottom. Kosher salt is the most suitable, since it has a natural and delicate taste that goes perfectly with that of lemons.
Step 2. Sprinkle the salt inside the cut lemons
Gently separate the four parts and distribute the salt anywhere between the pulp, being careful not to break the still intact base of the citrus fruit. You can use up to a tablespoon of salt for each lemon trying to completely coat the pulp internally.
Step 3. Place the first lemon in the jar with the cut side facing down
Push it against the salt on the bottom to make it release its juices, starting the process that allows it to be stored.
Step 4. Pour two more tablespoons of salt into the jar
This should be enough to completely cover the top of the lemon. Simply spread it over the fruit inside the jar.
Step 5. Add another lemon on top of the first one
Again, place it in the jar with the cut side facing down, then press it against the salt and lemon underneath. Keep pressing it until you are sure it has released all its juices.
Step 6. Continue adding one lemon over the other until you get close to the rim of the jar
Add another layer of salt, another lemon and continue like this until there are only a couple of inches of free space left. If you are using a one-liter jar, it will likely hold 3 or 4 lemons, depending on the size of the individual fruit.
- Cover everything with more salt. In this way, even the last lemon will keep perfectly.
- At this point it is important to leave a small empty space near the edge of the jar to prevent excessive pressure from building up inside.
Step 7. Add more lemon juice if needed
By squeezing the fruit as you place it in the jar, you should be able to extract enough juice to reach about half of the bowl. If not, you can squeeze an additional lemon and pour the juice into the jar, so that the liquid level reaches at least half of its capacity.
- You can also increase the amount of liquid by adding water that you have boiled and then cooled.
- If you want lemons to have a sweet taste, you can add maple syrup as the last ingredient.
Step 8. Close the jar with the lid and store it in the refrigerator
Your salted lemons should remain edible for up to a full year. Remember to screw the lid on carefully after each use.
Part 3 of 3: Using Salted Lemons
Step 1. Slice a quarter of a lemon and rinse it well
If you want to add a sour note to a dish, a quarter of a lemon should be enough. After taking it out of the jar, rinse it under cold running water to get rid of the excess salt.
- If you want, you can cut it into very thin slices using a sharp knife.
- Given the intense taste of salted lemons, a quarter of the fruit will guarantee a quantity of slices sufficient for 3 or 4 servings.
Step 2. Blend a whole lemon with the salt
Confit lemon puree is an excellent ingredient to add to sauces. Take a fruit out of the jar and put it in the blender, then blend it until you get a fine, slightly grainy puree. You can store it in a glass jar and add a small amount to your sauces and dressings whenever you like.
- Confit lemon puree is a great ingredient for marinades.
- You can also add it to your salad dressing.
Step 3. Use confit lemons to flavor chicken or fish dishes
Traditionally, salted lemons are often combined with spiced meats and fish. Thanks to their savory and sour taste they are able to make an otherwise normal dish extraordinary. Try using them in the following ways:
- Arrange two slices of confit lemon on top of a fish fillet before grilling it on the grill or in the oven.
- Make a seasoning for grilled chicken by mixing a teaspoon of confit lemon puree with a tablespoon of extra virgin olive oil. Add as much pepper as you like.
- Add a few thin slices of confit lemon when serving grilled meat (of any kind).
Advice
- When washing lemons, be sure to remove all dirt from the peel.
- Don't put too many lemons in one jar; if necessary, use a second.
