One of my very favorite ingredients for cooking and baking is the lemon. Preferably the Meyer Lemon! All parts of this fruit are usable. Zest the skin and either use it fresh or mix it with a bit of sea salt for some citrus salt. Use the fragrant juice to perk up just about any dish in the kitchen.
Or, make some quick preserved lemon slices in olive oil, spiced up with some hot pepper flakes. I have a big jar in my refrigerator, and have been delighted with the results.
Here is what to do:
- 6 lemons, preferably Meyer and organic
- 3 tablespoons sea salt
- 1 tablespoon chile pepper flakes
- good quality olive oil
Wash the lemons thoroughly and dry them with a clean towel.
Slice them very thinly, making sure you save all the juice.
Place the lemon slices into a non-reactive bowl and add the salt and pepper flakes.
Mix carefully and let it stand a room temperature for an hour.
Fill the lemons slices and all the juice into a glass jar. Push down gently.
Add some more lemon juice if needed to submerge the slices.
Top off with a layer of olive oil.
Close the jar loosely and let it sit at room temperature over night, then refrigerate .
Add a few finely diced lemon slices to soups, stews, pesto,pasta, roasted vegetables, salads…
Really, anything that needs that little something!
This lentil vegetable soup was greatly enhanced by the settle flavor of the preserved lemon and some roasted garlic.
in cahoots with muddy boots 
When life gives you lemons!
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I like your simplified version of preserved lemons, and the addition of red pepper flakes for a kick! Good idea.
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They are quite tasty and easy to use. I just mince the entire slice, pulp and all. I have tried whole fermented lemons before, but they never turned out well. Not sure why, but thankfully I can just do the sliced version now! 😀
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I’m very curious about using these as an ingredient. I’m going to try it! How long will this last in the refrigerator?
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I’ve had mine for a few weeks and they look and taste fine. The salt and lemon juice help preserve it. Also, as long as you keep them refrigerated, they should last several months. As long as they look goo and smell good I would think they are fine. These are quick to make, so you could always do small batches.
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