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Preserved Lemons

Preserved Lemons

Preserved Lemons are a key ingredient in Moroccan cuisine, they are fermented at room temperature for at least a month and contain so much flavor. They taste salty, tangy and since we first made them they have become a staple in our household. If you ever need to liven up a dish or add a punch of flavor, these will be your trusted friends, did I mention they are super easy to make, if you are able to cut lemons and pack them with salt and let them do most of the work, then you got this.

Preserved Lemons

  • Level: Beginner

Ingredients

  • 6 lemons
  • 6 tablespoons of good quality salt (I used Himalayan)
  • Juice of 6 - 8 lemons

Instructions

  1. Cut each lemon in quarters but not the whole way through, leave the stem end still intact.

  2. Stuff each lemon with a tablespoon of salt & squeeze to close.

  3. Pack the lemons in a large mason jar & press down on them to try pack them tightly, seal the jar and leave for 4 days at room temperature away from sunlight.

  4. After four days they will have softened, press down on them again, a meat tenderizer works well, but only use to press on them don't bash them, keep their skin intact.

  5. Pour over the Lemon Juice, using enough lemon juice to make sure the lemons are covered, if they do push themselves up and become exposed during the fermentation stage, kahm yeast might form, which is white, it is not harmful and can be washed off easily, but it is important to try keep the lemons submerged below the lemon juice.

  6. Leave in a dark place, to ferment for at least a month.

  7. When ready to use, rinse off the excess salt and scrape out the lemon pulp, reserve the rind for use. (See notes below for usage)

Notes

Normally the lemon rind is used in recipes, I remove the pulp and keep it in the same jar, after the lemons are all finished, you can remove the pips from the pulp and you are left with a wonderful gooey sauce, it is perfect to rub over a roast chicken or spoon over meat. The rind can be used in many things from sauces to stuffings, the possibilities are endless.

The post Preserved Lemons appeared first on Pantry Pickings.



This post first appeared on Real Food Recipes For A Healthier Body And Mind, please read the originial post: here

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Preserved Lemons

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