PRESERVED LEMONS AND LIMES
Are you a tea enthusiast? Then don't put off trying this recipe, because it's a tasty and nutritious combo that fights with all its might against the cold weather! Make a mixture with lemon, lime, sugar, and honey, store it in a jar for at least a day. Then, whenever you make tea, add some of the creamy sweet and sour mix. Bottoms up!
Provided by Vlad Popa
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Slice the lemon and the lime.
- Use a jar and cover its base with 3-4 slices of lime. Add 1/2 tablespoon of sugar and a small drizzle of honey.
- Now add 3-4 lemon slices and add the same amounts of sugar and honey.
- Continue until you have filled the jar with the lemon and lime slices.
- Add the remaining sugar and honey.
- Secure the jar with a lid and store it for the next day.
- Use it to flavor your teas!
Nutrition Facts : Calories 74 calories, Protein 20 grams
PRESERVED LEMON & LIME SQUEEZES
Preserving is a canny way to make the most of leftover lemon and lime wedges and skins. You can use the rind part of the fruit in future recipes
Provided by Good Food team
Time 2h5m
Yield 2 litres
Number Of Ingredients 2
Steps:
- Juice 2 whole lemons or limes and keep the juice, skins and pulp. Cut all the fruit you're using into equal-sized chunks. Layer the lemon and lime pieces with 75g flaky sea salt in a sterilised 500g jar. Pour in the juice to cover the shells, adding a few tbsp boiled cooled water to top up if needed. Press down well to remove any trapped air. Seal, shake, then add more salt if needed as some dissolves into the juice.
- Mature in the fridge for at least 1 month, shaking every day for the first week, then every few days after that. The preserved lemons and limes are ready when the white pith has turned translucent. Use only the rind part of the fruit when you cook.
Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.63 milligram of sodium
PRESERVED LEMONS AND LIMES
This variation on a Moroccan compote adds a fresh note to chicken, pork or oily fish like bass, bluefish, tuna and swordfish, when rubbed in about an hour before grilling. To avoid a bitter taste, wipe excess off before grilling. Spoon fresh preserved lemon and lime over the grilled food before serving. It also makes a fine compliment to olives in a couscous, pasta or rice salad.
Provided by Molly O'Neill
Categories condiments, dips and spreads, project
Time 10m
Yield About two cups
Number Of Ingredients 4
Steps:
- Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 791 milligrams, Sugar 7 grams
QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
PRESERVED LEMONS
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads.
Provided by Paula Wolfert
Categories Citrus Condiment Lemon Spice
Yield Serves 6; makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
- According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
- Paula Wolfert shares her tips with Epicurious:
- •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
PRESERVED LEMON & LIME SQUEEZES
Preserving is a canny way to make the most of leftover lemon and lime wedges and skins. You can use the rind part of the fruit in future recipes
Provided by Good Food team
Time 2h5m
Yield 2 litres
Number Of Ingredients 2
Steps:
- Juice 2 whole lemons or limes and keep the juice, skins and pulp. Cut all the fruit you're using into equal-sized chunks. Layer the lemon and lime pieces with 75g flaky sea salt in a sterilised 500g jar. Pour in the juice to cover the shells, adding a few tbsp boiled cooled water to top up if needed. Press down well to remove any trapped air. Seal, shake, then add more salt if needed as some dissolves into the juice.
- Mature in the fridge for at least 1 month, shaking every day for the first week, then every few days after that. The preserved lemons and limes are ready when the white pith has turned translucent. Use only the rind part of the fruit when you cook.
Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.63 milligram of sodium
PRESERVED LIMES
If you like lox, bacon, or anchovies, you should thank salt-and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.
Provided by Claire Saffitz
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2-3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.
- Limes can be preserved 6 months ahead. Keep chilled.
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