Though you can certainly buy preserved lemons, we prefer the rich, clean taste of homemade. This technique, adapted from Paula Wolfert's, brings a multidimensional freshness and a wonderfully distinct pungency to the lemons, which are as much a revelation in salads, soups, or even cocktails as they are alongside the grilled fish. There's no need to rinse them first, but do discard the pulp — only the rind is eaten with the grilled sardines.
Preserved lemons can be chilled, covered in their juices, up to 1 year.
Recipe information
Total Time
5 days
Yield
Makes 48 wedges
Ingredients
Special Equipment
Preparation
Step 1
Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.
Step 2
Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.
Step 3
Add oil to jar and refrigerate.
