Lavender and lemon is one of my more favorite flavor combinations. It is one that works incredibly well in both sweet and savory dishes. I wondered why not try fermenting them together and that is how these lavender preserved lemons were born.
Preserved Lemons in Salt
This method of fermenting and preserving lemons has been around for a very long. It’s a simple way to keep lemons in the pantry for a very long time. These fermented lemons are traditional in Moroccan and Middle Eastern cuisine and add a bunch of flavor to many dishes.
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Meyer lemons are particularly wonderful here because of their thin skins. However, any lemon (or other citrus) will work. Meyer lemons tend to be difficult for me to find in northwest Montana so I use regular, organic lemons.
How to Use Lavender Preserved Lemons
If you’re new to having preserved lemons on hand, you might wonder what to do with them. These are full of an intense lemon and lavender flavor that will only make your savory dishes brighter. Be sure to rinse off the extra salt before using, otherwise your dish might be too salty.
Some specific recipes and ideas for using these include:
- Put half to a whole lemon in the cavity of chicken prior to roasting
- Moroccan Preserved Lemon Chicken Tagine
- Add a quarter of a lemon to a pan to bake with fish and butter
- Drink it up in some Stinging Nettle Ade
- Place a quarter of a lemon in water to steam vegetables like asparagus
- Preserved Lemon Chicken Noodle Soup
- Put a quarter of lemon in with rice as it cooks
- Moroccan Greens with Fried Eggs
- 2 Lemons
- ¼ Cup to ⅓ Cup Kosher Salt
- 3 Tablespoons Dried Lavender Buds
- Wash a pint jar well and make sure it has a tight fitting lid.
- Sprinkle about 1 teaspoon of the salt into the bottom of the jar.
- Sprinkle 1 Tablespoon of the lavender buds into the salt.
- Cut both ends off the lemons.
- Slice down into the lemons to quarter each, but do not cut the entire way through.
- Sprinkle the insides of each lemon with 1 teaspoon salt.
- Push one lemon into the jar. Push it down so that some of the juice squeezes out.
- Top the lemon with another teaspoon of salt and 1 Tablespoon lavender buds.
- Add the second lemon on top and again push it down to force some juice from the lemon.
- Finally, top that lemon with another teaspoon of salt and 1 Tablespoon of lavender buds.
- Place the lid on the jar and let sit on the counter for at least a week (longer is okay) to ferment.
- Store in the refrigerator.
You could do larger amounts. Just follow the procedure above adding more lemons and using a larger jar.