PRESERVED LEMON

Preserved lemons have a complex and intensely bright fresh flavor that add a new dimension to your dishes!

What are preserved lemons? Preserved lemons are lemons that have been salted and packed into jars where they ferment for several weeks to several months. The salt is what will preserve the lemons. Although any salt will work, just make sure you use a little less when using table salt as it's so finely ground. I prefer to use sea salt for this recipe. They have a complexity of flavor which you won't achieve with fresh lemons.

HOW TO MAKE PRESERVED LEMONS

• 6 Meyer lemons ( but can be made with Eureka, or Lisbon lemons)
• 6 tablespoons sea salt
• juice of 2 lemons

Make sure that you use a sterilized glass jar! We don't won't to grow mold. Place a quart glass jar in a with water filled pan, and bring to a boil. Boil for 5 minutes. Carefully take the jar out and place on a clean kitchen towel. While the glass is sterilizing, brush the lemons with a vegetable brush under hot flowing water. Pat dry. Next, cut both ends of the lemon and disregard. Stand up lemon on one of the endings and cut ¾ into cross wise. With the quarters still attached on the other side, open the lemon and add 1 tablespoon of sea salt into the flesh. Close the lemon and drop it into the glass jar. Using a wooden spoon, or pestle, firmly push the lemons down into the jar as you go so their juices release and they are packed in a tight as possible. When you finished up all the lemons, push them down one more time, as we want to squeeze out as much juice as possible. Lastly, press one or two extra lemons, and add the juice to the jar.

You can store the lemons in the refrigerator for up to 9 months.

PRESERVED LEMON RECIPE VIDEO

Learn to make simple salted preserved lemons for use in braises, sauces, tagines and stew recipes. All you need are lemons, a quart jar and salt!

WHAT CAN PRESERVED LEMONS BE USED FOR?

Preserved lemons are an essential ingredient in North African dishes, where they are used to add brightness, salt, and depth to tanginess and stews, salad dressings, sauces, and countless other dishes. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel that is most valued. The flavor is mildly tart but intensely lemony. Often require a little rinse first to get rid of any excess salt, then finely chop the peel.

Recipe

Preserved Lemons

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 6

Make Preserved lemons for uses in salad dressings, sauces, stews, braises, tagines and many more dishes! All you need are lemons and salt.

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US Customary - Metric

Ingredients

• 6 Meyer Lemons (or other juicing lemons like Eureka
• 6 tablespoon sea salt
• 1 24 oz glass jar (sterilized)

Instructions

• 1. Bring a pot with water to a boil. Meanwhile, clean a quart glass jar in hot soapy water and add to the pot with boiling water. Boil the jar for 5 minutes to sterilize.

  2. Scrub the peel of the lemons with a vegetable brush under hot running water, and pat dry. Cut the ends from the lemons to create a flat top and bottom.

  3. Stand the lemon on one of the flat ends, and cut a cross about ¾ through the lemon, so the quarters of the lemon remain attached at the base.

  4. Open the lemon and pour 1 tablespoon of sea salt into the slices. Don't worry if some salt spills out. Close the lemon and pack it into the sterilized glass. Then use a wooden spoon or pestle and push down on the lemons to squeeze out the juice. Repeat this prozedure with the rest of the lemons.

  5. Once all the lemons are in the jar, press the juice of a lemon and pour it over the lemons.

COURSE: Condiments

CUISINE: Mediterranean

KEYWORD: fermented lemons, Preserved Lemons, Preserved Meyer Lemons, salted lemons

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