This is a Kate-inspired post. Preserved lemons are a staple condiment in South Indian and Moroccan recipes. The pulp can be used for stews and sauces, the pickling juice for bloody mary's (mmmmm) and the rind sliced, chopped or diced in various ways with olives, artichokes, seafood, veal, chicken, and rice. The flavor is mildly tart and very lemony.
It takes at least a month (apparently) to preserve lemons. It's very easy-- though, you have to turn the jar everyday. I am really excited to start using these in recipes!
Ingredients:
Lemons
Salt
Jar
Preparation:
Place 1 tablespoon salt on the bottom of the mason jar.
Quarter the lemons from the top to within 1/2 inch of the bottom and sprinkle salt into the flesh of each lemon.
Pack in the lemons, adding more salt along the way. You can also add spices like bay leaf, cinnamon stick, pepper corns or coriander seeds between each layer. 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). Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, turning the jar each day to distribute the salt and juice. Let ripen for 30 days.
*Note you can soften the peel by soaking the lemons in lukewarm water for 3 days first. Change the water daily.
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. To use, rinse the lemons under running water. There is no need to refrigerate after opening. More to come when they are ready to eat!
