Preserved lemons are main in Indian and North African cuisine. They have amazing benefits. Lemons are an excellent inclusion to any healthy routine. Because of the rich complexity of the fermented version, lemons can be added to smoothies, salads, or meat dishes — almost anything.
Preserved lemons are so easy and quick to make, last practically forever, and will enhance your dishes like nothing you’ve ever tasted. If you’re willing to take a few minutes of your time to make these preserved lemons, you’ll be able to reap your lemony harvest throughout the rest of the year.
Meyer lemons are the lemon of choice in Morocco and are especially ideal for preserving because they’re sweeter/less tart than regular lemons to begin with and have such a wonderful flavor and aroma.
Homemade Preserved Lemons
It’s so easy to preserve lemons that there’s no reason any cook should be without a jar at their disposal.
4-6 organic lemons
1 tablespoon of sea salt per lemon
Sterilized quart jar with lid
1. Remove any stems and slice a deep X into each end of the lemon – you’re basically cutting each lemon nearly into quarters but not going all the way through.
2. Pinching the lemon so that it’s separated into halves, completely cover it in a little less than half a tablespoon of salt. Pinch it in half the other way and pour the same amount of salt into the other half.
3. Pour a layer of salt into the bottom of the quart jar and then press the salt-filled lemon into the bottom of jar and repeat with the remaining lemons.
4. Squeeze the lemon together and then squeeze it into the jar. Add a bit more salt on top of the lemon.
5. Seal the jar well and leave out for 2-3 days, pressing the lemons down once a day to make sure they’re sitting below the lemon juice to ensure preservation.
6. Move the lemons to the fridge and wait three weeks before using to allow the rinds to pickle fully.
To use, rinse the lemons, scrape off the pulp, discard any seeds and chop or mince the rind. They’ll keep in the fridge for up to 6 months.
Once you’ve preserved lemons, it’s the rind, not the juice or pulp, that you’ll be using in your recipes. Just rinse the salt off, remove the flesh from the rind, and add them to everything.
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.
Blend some preserved lemon into it and that dressing will love you forever.
Seafood and lemons are soul mates. Now think about relationship seafood and preserved lemons can form. Till never do us part. Whip up a lovely marinade for your fish with some finely diced or blended preserved lemon or add it to your sauce to drizzle over your fish.
Healthy Grain Dishes and Salads.
Think nutty roasted barley or quinoa tossed with vegetables and tiny bits of preserved lemon with a tasty vinaigrette. Or how about a preserved lemon risotto or pilaf? Now you’re talking.
Buttery pasta tossed with a creamy preserved lemon sauce? Commmme to mama!
Try adding some preserved lemon to your hummus next time. Or to your baba ganoush.
Next time you make your famous mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it. Life never was so good.
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