SALTED PRESERVED LEMONS
This is a Moroccan recipe.
Provided by Jamie Oliver
Categories condiment
Time P4DT3h15m
Number Of Ingredients 7
Steps:
- In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
- Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;
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 LEMONS IN OLIVE OIL
Make and share this Preserved Lemons in Olive Oil recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 10m
Yield 1 Jar
Number Of Ingredients 4
Steps:
- Toss the lemon with the salt and place in a canning jar.
- Cover the lemons with lemon juice and screw the lid (plastic ok) on and leave the jar at room temp for a week.
- Shake it occasionally.
- After a week, pour olive oil to cover.
- Use the lemons for up 1 year, storing in fridge.
Nutrition Facts : Calories 75.6, Fat 0.8, SaturatedFat 0.1, Sodium 37351.8, Carbohydrate 24.1, Fiber 5.1, Sugar 7.3, Protein 2.3
SIMPLE PRESERVED LEMONS
This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.
Provided by Mirj2338
Categories Fruit
Time P5DT5m
Yield 48 pieces
Number Of Ingredients 3
Steps:
- Blanch 6 lemons in boiling water 5 minutes.
- When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
- Toss with salt in a bowl and pack into jar.
- Squeeze enough juice from remaining lemons to measure 1 cup.
- Add enough juice to cover lemons and cover jar with lid.
- Let stand at room temperature, shaking gently once a day, 5 days.
- Add oil and chill.
- Preserved lemons keep, chilled, up to 1 year.
Nutrition Facts : Calories 16.8, Fat 1.2, SaturatedFat 0.2, Sodium 1580.2, Carbohydrate 2.2, Fiber 0.7, Sugar 0.6, Protein 0.3
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