Overnight Preserved Lemons Food

QUICK PRESERVED LEMONS

Steps:

• Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

OVERNIGHT PRESERVED LEMONS

Steps:

• Juice 6 of the lemons and set the juice aside.
• Partially quarter each of the remaining lemons so they stay together at the stem end.
• Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
• Cover the lemons halfway with salt. Add the reserved juice.
• Pack the lemons tightly in the bag, squeeze out any air and close the bag.
• Freeze overnight.
• Remove the lemons from the freezer, defrost and use for cooking.
• Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
• Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
• Rinse off the salt and proceed with cooking.

PRESERVED LEMONS

Steps:

• Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
• Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
• Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
• Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.

PRESERVED LEMONS

Steps:

• Soak the lemons for 2 days before preparing this recipe. Change the water twice.
• Remove the nut end of the lemon (the end that attaches the lemon to the tree). Slice a cross two-thirds of the way up the lemon. Fill with rock salt, don't be shy. Place into glass jar. Repeat this process until there are enough lemons compacted into the glass jar. Make sure there is enough room (about 1/4 of the jar) left at the top to accommodate any excess juices from the lemons. Secure tightly with the lid and place in a cool dark place for at least a month.
• Some people add 1/2 cup of fresh water to encourage the process of preservation, with the addition of olive oil to act as a sealant on top of the lemons. These last two processes are not necessary. Some people also add cinnamon sticks and cloves or black peppercorns, it entirely depends on your individual taste. Simple is best.
• The lemons will then be preserved and ready to use. They last for about 4 years.
• Remember not to use a jar with a metal lid as this will affect the preserving process and the metal may erode.

QUICK PRESERVED LEMONS

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemon slices and shallots in a pan. Sprinkle with 1/4 cup salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons.;

PRESERVED LEMONS

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

PRESERVED LEMONS

Steps:

• Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.

PRESERVED LEMONS

Steps:

• Quarter each lemon from top to 1/2 inch from bottom.
• Sprinkle with salt on exposed flesh and reshape fruit.
• Place 1 T of salt in the bottom of a sterilized one pint mason jar.
• Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
• Press lemons down to release their juices.
• Add FRESH lemon juice to cover lemons if needed, leaving some head space.
• Top with a sterile lid, and shake jar well.
• Shake jar once every day, for 30 days, and then you're ready to use.
• Note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful.
• You need to rinse your lemons anyway before using to remove the salty brine.

SARAH'S PRESERVED LEMONS

Steps:

• Stand 1 lemon on its stem end on a cutting board; cut down center as if cutting in half, but stop about 1/2 inch above stem. Make a perpendicular cut, again stopping about 1/2 inch above stem, so lemon is quartered but still intact. Holding it over a bowl, spread its four quarters open and pack in as much salt as you can, allowing excess to fall into bowl. (You should be able to pack about 2 tablespoons in.) Place lemon, cut-side up, in a dry, sterile 1-quart glass jar (preferably with a neck narrower than jar) with a lid or a clamp closure. Repeat process with as many lemons as jar will hold. (You may have to add some the next day, when first set of lemons are softer.) Add cinnamon sticks, fennel, coriander, bay leaves, and enough lemon juice to cover. Cover with lid; let stand overnight.
• Push lemons down in jar with a clean spoon; if you have remaining lemons, add as many as you can now. If necessary, add more lemon juice to completely submerge lemons. Cover with lid, or clamp closed. Place in a dark spot (but do not refrigerate).
• For the next week, turn and shake jar once a day to redistribute salt. If lemons are no longer submerged, add more juice. Let stand 2 to 3 weeks more before using. Lemons can be refrigerated in jar 2 to 3 months.

QUICK 'PRESERVED' LEMONS

Steps:

• Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.