Preserved Lemon Salt

Sean loves preserving things- whether it be pickled, fermented, or in salt. Preserved lemons are traditionally salt-cured, and he made a jar of them last year. Salt-preserved lemons are pretty easy to make, as they’re essentially lemons cut in half and then scored, stuffed in a sterilized jar, and completely covered in kosher salt. These need to sit for a couple months in their juices before they’re ready to be used, and most recipes call for just a little at a time. When we finally finished our jar, he scooped out almost a half of a cup of salt and let it dry over night.

The result? Preserved Lemon Salt. It’s pretty spectacular.

Stay tuned for some highlights! We’ll be using this stuff, for sure.