Preserved Lemons
Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes. Source: EatingWell Magazine, January/February 2011
Ingredients
Directions
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Put a kettle of water on to boil.
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Select a large clean jar with a tight-fitting lid for preserving the lemons. Figure out how many lemons will fit into the jar. You'll need those lemons plus the juice from about 1 1/2 times that amount. Leaving one end intact, cut each lemon you're preserving into quarters lengthwise. Fill each lemon "blossom" with about a tablespoon of salt and place in the jar.
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Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.
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Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Then refrigerate for up to 6 months.
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To use: Rinse the preserved lemons before using. You can use the yellow rind and/or the flesh, but discard the bitter white pith.
Tips
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 6 months.
Equipment: large, clean jar with a tight-fitting lid
Nutrition Facts
free food
