🔕 🔔
Loading…

My Basket ()

All questions

What's the best kind of salt for making preserved lemons? I've always used kosher salt, but saw a recipe calling for "coarse salt." ;o)

Thanks so much. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 4 years ago
8 answers 3337 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

I'd go with kosher. It's worked well for me (and I'm assuming you, since you're making preserved lemons again.) The minor concern I'd have with using something like coarse sea salt is that it would have additional minerals that may cause color changes over time. Maybe it's a silly concern, but I've got some in my fridge that I made with kosher salt about 11 months ago, that still look as good as the day they were made.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

Very helpful, HLA! I think I'll do a test run with a small jar, just our of curiosity, if and when (aaaargh) my lemons ever ripen. (They're very late this year.) The kosher salt has always worked fine in the past. I just was wondering if there's a way to make them even better. ;o)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

Do report back after you make your test batch.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 4 years ago

I generally go with kosher salt for my lime or lemon pickles .. It should work for preserved lemons as well..

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 4 years ago

Not sure this matters, but with the amount of salt you use, kosher is mighty cost effective.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

Use any in-iodized salt. Kosher works best in flakes, or sea salt (my preference). Use a bit more than you think you need. The lemons will not taste salty. After they are ready and you remove lemons, top up the jar with clear eater and salt. I even use the lemons on pizza !

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

Should say NON-iodized. ( damn intuitive iPad thinks it knows how to spell better than me)

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added over 4 years ago

Antonia, I'm in the minority here, but I have to say that the one time I used coarse kosher salt mine didn't come out tender the way I like them. The salt was too coarse to permeate the skins evenly and they were still tough after the 30 day curing period. I personally prefer a finer un-iodized salt that will permeate the skins and leave them silken (fine sea may work as well). I've heard that there is such a thing as pickling salt that is fine for better absorption, which is why I may try fine sea salt next time I make them (having never seen pickling salt around these parts...).