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Mason, MI

Mid-Michigan Foodies

What to Make, What to Make---Salted Lemons

Recipes (My Blog)

What to Make, What to Make---Salted Lemons

Mid-Mitten Homemade

Salt-Cured Lemons on Punk Domestics

So I thought that making salted lemons would be a good idea for the food swap but I didn't think I was going to injure myself doing it.  

It’s all fun and games until someone sprays lemon juice AND salt into their eyes.  Nothing like a little acid bath for my eyes. 

To say it was a labor of love is an understatement. I might not have put in blood or sweat but I FOR SURES put in tears. But I would like to say I continued because I love creating stuff for the food swap, I would really like to say that.  But I must confess that it was the last jar to make.  Sorry, no passion just pain!

So salted (or preserved) lemons are SUPER easy and will last for a long, long time.  And they are really versatile.  A great article on this is linked below:

Ways to Use your Salted Lemons

Most people think of Moroccan tagines when they think of preserved lemons. But you can also use them to make a great vinaigrette or to make homemade lemonade.  Of course anytime you have a chicken you’re roasting or a veggie and grain dish just rinse half of a lemon, mince it and mix it in for a great burst of flavor that your guest will have trouble identifying.

So to make them I don’t really have a recipe.  It will really depend on how many lemons you have and how big your jar is.  There are only a couple of rules that need to be followed though.  I have learned (the hard way) and want you to learn from my mistakes.  

1.          Use a lemon with a thick rind.  I have spent the $$$ on Meyer lemons and haven’t been as happy as with the regular bagged lemons.  I think it’s because of the thickness of the rind.  In the end you will only want to use the rind.  The seeds and the pith is not really worth anything and they are bitter.  With the Meyer lemon you don’t get much because they are so thin skinned.  So save them for your vodka infusions. 

2. Use kosher salt.  It’s cheaper and easier to handle than the Morton kind.

3. Use a glass jar only.  Enough said.  Made the mistake. Never again. 

 Don’t think just because your lemons have turned much darker yellow that they are bad.  

So you will need three things: lemons, salt and a glass jar with a lid.  I used canning jars because I will swap them for other goodies at the food swap coming up on the 22nd. But you can use any pretty glass jar because in the end their will be spending all their time in your refrigerator. I leave mine out on the counter top for two days to really get their juices flowing before I put them in the refrigerator.  If I can’ remember I will occasionally shake the jar to distribute the salt that hadn't dissolved.   

So here is the easy pictorial recipe:

So it doesn’t seem like Spring is ever going to come to Mid-Michigan so I thought I might as well be hopeful and decorate the jars in pastel labels and try to think positive about the chance of more sunshine.  The link for the labels is also below.

I also have a recipe below for a great pasta dish with roasted garlic and preserved lemons.  Incredible.  Try it and let me know what you think.

Fettuccine with Preserved Lemon and Roasted Garlic from the

Serves 4-6

2 heads roasted garlic
1 Tbsp. olive oil
1 pound fettucine
2 Tbsp. unsalted butter
preserved lemon, pulp and rind, finely chopped
1/2 cup parmesan cheese, plus more for serving
3 Tbsp. chopped flat-leaf parsley
Freshly ground black pepper, to tasteRoast the garlic. Remove from oven, cool slightly and squeeze garlic out of husks. Set aside.

Bring a large pot of water to boil, salt, and cook the fettuccine until tender. Drain and place in serving bowl.

Meanwhile, combine the tablespoon of olive oil and butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and lemon and cook 1 minute, stirring. Toss with the fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper.