, Gloucester, MA

October 17, 2012

Brightness in winter Preserved lemons

By Times Staff
Gloucester Daily Times

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Jane Ward, Amesbury novelist and food blogger, brings an old exotic Moroccan recipe right to your kitchen.

People have been preserving foods for centuries and this lemon preserve recipe has made its way over from the kitchens in Northern Africa.

Preserving is an incredibly easy and efficient way to prepare food and Ward’s recipe is a great example of just how simple preserving really is. Simply pack a jar with fresh lemons, kosher salt, lemon juice, and any assortment of spices you wish.

Ward warns you though, “The hardest part is going to be the seven-day wait until the lemons are ready to be eaten.”

Preserved lemons are a very useful food to have around your kitchen; they can take the place of lemon juice and lemon zest in almost any recipe. Specifically, preserved lemons are a great addition to enhance a couscous or a spinach dish. They will also add a lemony, bright kick to any fish or chicken dish, thanks to the mellowed tartness of the rind. With a new salty flavor, a little rind goes a long way.

This recipe provides plenty of room for experimenting with your preserved lemons; some suggested spices that you could add into your jar are cloves, a cinnamon stick, a bay leaf, or coriander. Preserving allows for a lot of creativity if you are willing to simply try and try again. The possibilities are really endless.

Preserved Lemons


2 small lemons

1/3 cup kosher salt

1 cup lemon juice


1. Cut lemons into eighths.

2. Mix lemons and salt together and scoop into jar, while adding lemons to jar gently push down on them with a fork.

3. Pour lemon juice into jar. Screw on the top of the jar and set in a cool place. Have lemons sit for seven days and each day turn the jar a few times to mix around the salt and the juice.

4. After seven days you’re ready to enjoy your lemons. To prepare, rinse a lemon piece and discard of everything but the rind.

Recipe courtesy of Jane Ward, author and blogger, Food & Fiction, 2012.