Preserved Lemons Citrons Confits Recipes

CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)

Steps:

• Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
• Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
• Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

PRESERVED LEMONS (CITRONS CONFITS)

Steps:

• Slice each lemon to obtain nice rounds and put in a big bowl.
• Put the lemon juice, obtained by the slicing, aside in the refrigerator.
• Sprinkle coarse salt over the lemon slices, toss to mix well, cover with a clean cloth and let to marinate for about 10 to 12 hours.
• When the timing is over, rinse thoroughly, dry well and pack the lemon slices in sterilized jars.
• Distribute the lemon juice, kept in the refrigerator, equally in each jar filled with lemon slices.
• Cover with olive oil. It is of the utmost importance that the lemon slices are all covered by the oil.
• The preserved lemons prepared this way are ready to use after 2 weeks.

LEMON CONFIT OR PRESERVED LEMONS

Steps:

• Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
• Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
• The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
• To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.

PAULA WOLFERT'S SEVEN-DAY PRESERVED LEMONS

Steps:

• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.