If you’ve followed the HGN Blog for some time now, you maybe noticed my love for lemon. From the delicate shavings of zest to its fresh tart juice, lemon is a kitchen constant, bringing life and character to savory dishes, sweet treats and everything in between. Learning the technique of preserving lemons took things to a whole new level.
Before the advent of modern refrigeration, consistently hot and arid regions of the world turned to simple, ingenious preservation methods to deal with a scarcity and short lifespan of fresh ingredients. In areas surrounding the Mediterranean, one of the first on record is brining lemons in a mixture of salt, their own juices and a bit of water. This process not only increases “shelf-life,” it also yields softer fruit with far less of the usual puckery bite, offering a wider variety of culinary uses.
If there’s one thing I love more than lemons, it’s kitchen frugality!