If you find your lemons too salty for your purposes after you've tried them, you could add a bit more lemon juice to the brine after the fact -- in a day or so everything should equilibrate, and your lemons will be less salty.
I doubt it will be a problem, though. Preserved lemons are supposed to be quite salty as a condiment/seasoning. For dishes that have preserved lemon added at the end, I usually add a minimum of salt during cooking, and then add more if it's still not salty enough after adding the preserved lemon.
You've probably put up your lemons by now, but I have a tip for the next time you make cured lemons. Since I can't find pickling salt in my area I find that if I'm using kosher salt, if I grind it up a little in a mini processor, the rinds seem to absorb better and are more tender. I just opened up a batch yesterday, and realized I had forgotten to do this because I was in a rush. The lemons are still good, but the rinds are too firm.
I agree with Jacob. You can rinse the salt off, but I often don't because I don't use a huge amount of the lemon in my dishes. Don't do what I did...I didn't use enough salt and my lemons molded.
Not really other than the fact that you eventually want the salt to dissolve into the lemon juice to make a sort of wet cure. If you find the lemons too salty after a good rinse, try adding sugar with the salt.
4 Comments
I doubt it will be a problem, though. Preserved lemons are supposed to be quite salty as a condiment/seasoning. For dishes that have preserved lemon added at the end, I usually add a minimum of salt during cooking, and then add more if it's still not salty enough after adding the preserved lemon.