Egyptian Pickled Lemons Food

EGYPTIAN PRESERVED LEMON

Steps:

• To prepare the jar. Dissolve salt in the boiling water. Pour in the glass jar you will be using to ferment the lemons. Let it cool.
• Wash the lemons well with cold water. Combine lemons and water in a pot. Heat on the stove and turn off just before it comes to a boil, about minutes.
• Slice off the ends the lemons. Quarter the lemons, cutting them open but not all the way through.
• In a small bowl, combine salt, nigella and safflower. Sprinkle a little of this mix on the insides of each lemon.
• Place in the glass jar, cover and leave it at room temperature for 2 weeks.
• Refrigerate and use as desired.

PRESERVED LEMONS RECIPE

Steps:

• Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
• Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
• The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
• Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.

EGYPTIAN PICKLED LEMONS

Steps:

• Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
• Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
• Place 1 tablespoon salt on bottom of a large mason jar.
• Pack in the lemons, pushing down to release more juice.
• Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
• Cover with lemon juice and seal.
• Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
• If a lacy or cloudy growth appears, remove it with a wooden spoon.
• To use, rinse lemons briefly as needed under running water.

PICKLED PRESERVED LEMONS

Steps:

• Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
• Rub salt on exposed flesh and re-form.
• Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
• Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
• Close jar and store on a shelf.
• Occasionally turn jar over to redistribute salt.
• Lemons can be used in two weeks and will keep unrefrigerated for a year.
• To use, rinse slices under cold water to remove salt.
• Remove and discard pulp.
• Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.