Preserved Lemons with Nigella
Bright yellow lemons slowly transform into amber jewels, their rinds softening into silky, intensely aromatic preserves dotted with earthy nigella seeds. A staple in my kitchen that adds instant depth to tagines, roasted vegetables, and grain salads with just a small spoonful.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
—
Total Time
20 min
Servings
24 servings
Ingredients
- 6 to 8 whole lemons
- 1/2 cupDiamond Crystal Kosher salt
- 1 tablespoonnigella seeds (optional)
Nutrition Facts
Per Serving (serves 24 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Bring a large pot of water to a boil. Drop the lemons into the water for . Remove and cool.
- 2
Trim a thin slice off each lemon's top and bottom. Cut each lemon into quarters from the top, keeping the quarters connected at the base. Transfer the lemons to a large bowl. Toss with salt, working the salt into the inside of each lemon. Cover with plastic wrap and refrigerate overnight. The lemons will release juice.
- 3
Sterilize a quart container with a rubber seal and a wire latch. Put the lemons into the jar, smashing to release juice as you go and sprinkling each lemon with nigella seeds. Pour in the juice from the bowl. If there isn't enough juice to cover the lemons, add more fresh lemon juice until submerged. Seal the jar and refrigerate for at least 2 weeks and up to 6 months.
- 4
You can rinse the lemons before using, I usually don't - I just don't add any more salt to the dish I'm using them in. Remove seeds as you slice them.
Chef's Notes
As the preserving process progresses, the nigella seeds will become suspended in the liquid.