Sarahs Preserved Lemons Recipes
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
SARAH'S PRESERVED LEMONS
The secret to Everyday Food host Sarah Carey's flavorful preserved lemons? Cinnamon sticks, fresh bay leaves, and two types of seeds -- fennel and coriander. They're her secret-weapon ingredient in these Roasted Potatoes with Garlic and Chiles.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Stand 1 lemon on its stem end on a cutting board; cut down center as if cutting in half, but stop about 1/2 inch above stem. Make a perpendicular cut, again stopping about 1/2 inch above stem, so lemon is quartered but still intact. Holding it over a bowl, spread its four quarters open and pack in as much salt as you can, allowing excess to fall into bowl. (You should be able to pack about 2 tablespoons in.) Place lemon, cut-side up, in a dry, sterile 1-quart glass jar (preferably with a neck narrower than jar) with a lid or a clamp closure. Repeat process with as many lemons as jar will hold. (You may have to add some the next day, when first set of lemons are softer.) Add cinnamon sticks, fennel, coriander, bay leaves, and enough lemon juice to cover. Cover with lid; let stand overnight.
- Push lemons down in jar with a clean spoon; if you have remaining lemons, add as many as you can now. If necessary, add more lemon juice to completely submerge lemons. Cover with lid, or clamp closed. Place in a dark spot (but do not refrigerate).
- For the next week, turn and shake jar once a day to redistribute salt. If lemons are no longer submerged, add more juice. Let stand 2 to 3 weeks more before using. Lemons can be refrigerated in jar 2 to 3 months.
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