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Food & Home

Quick-Cured Lemons

This recipe comes to us by way of Seamus Mullen’s anti-inflammatory cookbook, Hero Food.

Makes 2 jars

4 sprigs fresh thyme

1 pound kosher salt

1 pound sugar

2 cloves garlic, crushed with the back of a knife

2 bay leaves

10 lemons, blanched briefly in boiling water to remove wax

1 guindilla pepper, or a piece of ancho chile

About 2 cups extra-virgin olive oil, preferably Picudo or Arbequina

1. Remove the leaves from 2 of the thyme sprigs.

2. Mix the thyme leaves, salt, sugar, and garlic in a large bowl. Pour a thin layer of the mixture onto a platter or deep roasting pan. Slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture. Continue layering until all of the lemons are covered. Cover and refrigerate for 3 days.

3. Rinse the lemon slices thoroughly and pat dry with paper towels. In a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves, and guindilla pepper. Pour in olive oil to cover the lemons completely. Marinated in the oil, the lemons will keep in the refrigerator for up to a month.