Preserved lemons are used in Moroccan cuisine and can be purchased at a high price in some boutique markets. Why not make them yourself? They take a month to cure, but the recipe is easy and you'll have plenty of preserved lemon to add their unique lemony, salty, sweet, yet a bit sour, flavor to salads, appetizers and entrees--they're particularly good for grilling fish. Just chop fine and sprinkle on or in your fish or toss with your salad. Make sure you rinse them first, pat them dry, then use for a gourmet touch!PRESERVED LEMONS:
8 organic lemons, Meyer's lemons work best (maybe more or less depending on size of lemons)
salt
1 qt. glass jar with sealing lid
Organic lemons have no preservatives, chemicals or wax on the skin. Scrub the lemons and pat dry. Spread 1/8 cup of salt in the bottom of a glass jar. Slice off the ends of 6 lemons, then slice into even slices about 1/4" thick. Sprinkle each slice with salt on both sides and pack into the jar, pushing them down. When the slices fill the jar, fill the air spaces with lemon juice until they are all covered, then sprinkle 1/8 cup salt on top. Let sit at room temperature (out of the sun) for half a day, then turn the jar upside down, let sit another half day, continue for a total of 2 days, then put the jar in the refrigerator, turning upside down every few days. The preserved lemons will be ready, when you want to use some, remove that portion and rinse well. Let drain for a minute, then add to your recipe. The lemons will keep in the refrigerator for up to a year.
8 organic lemons, Meyer's lemons work best (maybe more or less depending on size of lemons)
salt
1 qt. glass jar with sealing lid
Organic lemons have no preservatives, chemicals or wax on the skin. Scrub the lemons and pat dry. Spread 1/8 cup of salt in the bottom of a glass jar. Slice off the ends of 6 lemons, then slice into even slices about 1/4" thick. Sprinkle each slice with salt on both sides and pack into the jar, pushing them down. When the slices fill the jar, fill the air spaces with lemon juice until they are all covered, then sprinkle 1/8 cup salt on top. Let sit at room temperature (out of the sun) for half a day, then turn the jar upside down, let sit another half day, continue for a total of 2 days, then put the jar in the refrigerator, turning upside down every few days. The preserved lemons will be ready, when you want to use some, remove that portion and rinse well. Let drain for a minute, then add to your recipe. The lemons will keep in the refrigerator for up to a year.
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See the July 9 2009 blog post above for a reader recipe using Preserved Lemons.
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