Monday, January 13, 2014
Many Moroccan style recipes call for preserved lemons. They are whole fresh lemons that have been marinating in their own juice and packed in salt for a month. The flavor is tart and pleasantly bitter. Preserved lemons can be added to curries, stews, vinaigrette's, couscous, roast chicken and cream sauces.
Try to buy unwaxed, organic lemons for this recipe since you’ll be eating the lemon peel. Meyer lemons are generally preferred. They are smaller in size which makes them easier to pack in jars and sweeter in flavor. Regular lemons can be used as well, but they will have a more bitter taste. To use, be sure to give them a quick rinse beforehand to remove the salt. They can be finely chopped or sliced into thin strips.
This recipe is adapted from Living the Sweet Life in Paris, website by David Lebovitz. He also suggest adding to the mix, coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want, or any combination.
Kosher or sea salt (1 tablespoon per lemon)
Coriander seeds (optional)
Bay leaf (optional)
A dried chili (optional)
Cinnamon stick (optional)
Wash and sterilize your jars. Scrub lemons with vegetable brush and dry them off.
Cut off any protruding stems. then starting from the other end, make a large cut lengthwise stopping about 1 inch from the bottom. Make another cut in a similar manner, keeping all sides attached at the base.
Pack coarse salt into the lemon where you have made the incisions. Use about 1 tablespoon of the salt per lemon.
Press lemons into jar, adding any extra spices or herbs. (I added bay leaf). Squish them down so that the juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons. Make sure the top is covered with juice. Seal the jar and let sit on counter at room temperature.
Occasionally turn the jar upside down to shake things up. After 4 to 5 days, store in refrigerator. After 3 weeks rinds should be soft and are now ready.
To use rinse rinds and remove seeds, thinly slice.
Keep lemons in refrigerator up to 6 months.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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