The Pantry: Preserved Lemons

It's Meyer lemon season and our dear friend India suggested we make jars of preserved lemons to bring as tasty gifts to all the holiday parties this year. We like the flavor of Meyer lemons and the more delicate texture of the peels but any lemons can be used.  The current issue of Wilder Quarterly has a story we shot at Vinegar Hill House that includes a recipe by Jean Adamson for her preserved lemons so check it out!

To prepare the preserved lemons:

Per Quart Jar:

6 medium meyer lemons

1/2 cup kosher salt

1 tbsp cardamom pods

3 bay leaves

1 cup lemon juice, or more

1. 1.Cut lemon lengthwise into quarters, leaving attached at one end.  Fill interior of lemon with salt.  Place 1 tbsp salt in bottom of 1 quart jar with lid.  Place lemons alternately with remaining salt, cardamom pods, and bay leaves, pressing lemons to fit them snugly in jar.  
   

2. 2.Pour in enough lemon juice to cover lemons.  Put on lid and leave unrefrigerated for 2 days.
   

3. 3.Open jars, push down lemons (which will have softened) and top off with lemon juice, cleaning the lid and mouth of jars well before sealing.
   

4. 4.Refrigerate jars, shaking daily, for 2-3 weeks before using.  
   

When your lemons are ready to eat, try this delicious and simple pasta receipe:

Fettuccine with Preserved Lemon and Roasted Garlic

2 heads of garlic

2 T olive oil

1 lb fettuccine

2 T unsalted butter

1 preserved lemon, pulp and rind finely chopped

1 cup grated Parmesan

3 T chopped parsley

2 fresh lemons: juice & zest

pepper

Preheat oven to 400 degrees, Chop off top third of garlic, place each head on tin foil, drizzle with a bit of olive oil, wrap in foil, and roast or 50 minutes or until very soft. Squeeze out the garlic, and set aside.

Boil salted pasta water and add the fettucine. Melt butter and olive oil in saucepan, add the garlic, preserved lemon and fresh lemon, cook for 1 minute.  Drain pasta and toss with the garlic & lemon.

Garnish with parsley, pepper, and parmesan. 

Enjoy!