Preserved Lemons in Brine (Philippe Etchebest style)

Ingredients

• 6 pieces Organic untreated lemons (Choose untreated or organic lemons, they will be consumed whole.)
• 500 ml Filtered water (Filtered tap water or mineral water.)
• 200 g White sugar (Granulated sugar, helps balance the salinity.)
• 100 g Coarse sea salt (Coarse grain sea salt for the brine.)
• 3 pieces Cloves (Adds a spicy note to the brine.)
• 1 piece Glass jar with lid (Parfait type) (Capacity about 1 L, must be sterilized before use.)

Instructions

1. Washing the lemons

   Rinse the lemons thoroughly under warm water, gently rubbing the skin to remove any impurities.

   Time: PT5M

2. Blanch the lemons (3 times)

   Place the lemons in a pot of boiling water for 30 seconds, remove immediately and plunge into cold water. Repeat three times.

   Time: PT15M

   Temperature: 100°C

3. Dry and prick the lemons

   Drain the lemons, pat dry with a paper towel, then prick several places with a fork so the brine penetrates well.

   Time: PT5M

4. Prepare the brine

   Bring 500 ml of water to a boil, add the sugar and coarse salt, stir until fully dissolved.

   Time: PT10M

   Temperature: 100°C

5. Sterilize the jar

   Submerge the empty jar (and its lid) in a large pot of boiling water for 10 minutes to eliminate microbes.

   Time: PT10M

   Temperature: 100°C

6. Fill the jar

   Arrange the blanched lemons in the jar, add the cloves, then pour the hot brine until the lemons are completely covered.

   Time: PT5M

7. Pasteurize the filled jar

   Return the sealed jar to the pot of boiling water, ensure the water covers the jar, and boil for 1 hour.

   Time: PT1H

   Temperature: 100°C

8. Cool and store

   Remove the jar, let it cool to room temperature, then place it in the refrigerator.

   Time: PT10M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

8 g

Fat

0 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Organic untreated lemons: Regular untreated lemons
• Instead of Filtered water: Tap water
• Instead of White sugar: Cane sugar
• Instead of Coarse sea salt: Fine salt
• Instead of Cloves: Cinnamon stick
• Instead of Glass jar with lid (Parfait type): Glass jar with airtight lid (Mason type)

Equipment Needed

• Pot or saucepan
• Glass jar with lid
• Stovetop or cooktop
• Fork or pricker
• Wooden spoon
• Cooking thermometer (optional) (optional)
• Colander
• Paper towel or clean cloth

Critical Steps — Do Not Skip

• Blanch the lemons (step 2)
• Prick the lemons (step 3)
• Sterilize the jar (step 5)
• Fill the jar with the brine (step 6)
• Pasteurize the jar for 1 hour (step 7)

Chef Tips from the Video

• Add an orange zest or a few sprigs of thyme to the brine for varied aromas.
• Using a Parfait brand jar guarantees a perfect seal during pasteurization.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator for 3 to 6 months.

Freezer: Freezing preserved lemons is not recommended.

Room temperature: After pasteurization, the jar can stay at room temperature for up to 1 week, then must be refrigerated.

Make-Ahead Tips

• Prepare the lemons several weeks in advance so the flavors fully develop.
• Use untreated organic lemons for better preservation and a purer taste.