These versatile and flavorful salted lemons can be used for cooking chicken, fish, others meats and in cocktails (especially ones with Negroni).
Adapted from "Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes" by Mark Bitterman.
- 8 large lemons, scrubbed clean
- About 3 cups sel gris salt
- 8 juniper berries (optional)
- Fresh lemon juice, as needed
Cut the tips off the ends of the lemons. Cut each lemon into quarters lengthwise, leaving them attached at one end. Pack the lemons with as much salt as they will hold. Insert one juniper berry into each lemon.
Put the lemons in a sterilized wide-mouth quart-size jar, packing them in as tightly as possible. As you push the lemons into the jar, some juice will be squeezed from them. When the jar is full, the juice should cover the lemons; if it doesn’t, add some fresh lemon juice.
Seal the jar and set aside for 3-4 weeks, until the lemon rinds become soft, shaking the jar every day to keep the salt well distributed. The lemons should be covered with juice at all times; add more as needed. Rinse the lemons before using.
Reprinted with permission from Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.