salted preserved lemons with ginger


On Sunday, my husband (M) and I had our usual weekly date. We were going to go to see The Avengers (squee!) but we got a little sidetracked and by the time we got to the theater, the lines were long and we were looking at bad seats in a crowd (not fun). So we decided to skip it and we headed to one of our favorite restaurants instead. 


This place is an amazing little Vietnamese place with a quiet, just right for a not-fancy date ambiance. I got my usual salted lemonade with my meal and it was so delicious I came home and eyed the organic lemons I had sitting on the counter and vowed to make salted lemonade of my own.

These are the photos that resulted from that decision.


Salted (or preserved) lemons are a staple of North African cuisine and also happen to feature in Vietnamese (and South Asian in general?) drinks.

They could not be more easy to make.



Cut a lemon (either in pieces or as I did here, in not-quite-quarters). Salt liberally. Let it sit in an airtight jar for a month. 

There are actual recipes on line if you prefer to follow them. Jaime Oliver has a recipe (which is vague on where the lemons are kept). Here's another. And this one has good directions and also says explicitly to keep them out for thirty days, which is what I'm doing.



I am also a maverick and didn't bother covering the lemons with extra juice. They are making their own juice as they sit and I'm making sure I shake them a lot to help speed up that process. I also added ginger just because.

I'm excited to be able to drink my own salted (ginger) lemonade! 

I'll let you know how it tastes.