Preserved Citron Food
PRESERVED LEMONS (CITRONS CONFITS)
Lemons are delicious, healthy, rich in vitamin C and their use in the kitchen is not only culinary. When I saw an algerian recipe for chicken and "citrons confits", I knew I had to find a traditional recipe to be true to the recipe. I forgot where I found the original recipe but here is the way I do my preserved lemons. I keep them for about a year or so and they still are delicious. They are kept in olive oil, which adds to my need for tasty oils in my salads, soups, pastas or casseroles, after the lemons are gone. So here it is!!
Provided by Louise in Montreal
Categories Lemon
Time 15m
Yield 12 lemons, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice each lemon to obtain nice rounds and put in a big bowl.
- Put the lemon juice, obtained by the slicing, aside in the refrigerator.
- Sprinkle coarse salt over the lemon slices, toss to mix well, cover with a clean cloth and let to marinate for about 10 to 12 hours.
- When the timing is over, rinse thoroughly, dry well and pack the lemon slices in sterilized jars.
- Distribute the lemon juice, kept in the refrigerator, equally in each jar filled with lemon slices.
- Cover with olive oil. It is of the utmost importance that the lemon slices are all covered by the oil.
- The preserved lemons prepared this way are ready to use after 2 weeks.
Nutrition Facts : Calories 54, Fat 0.8, SaturatedFat 0.1, Sodium 14154.8, Carbohydrate 28.9, Fiber 12.7, Protein 3.2
CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)
This microwave recipe for preserved lemons speeds up the whole process. They make the perfect accompaniment to Moroccan tagines or couscous. Refrigerate after opening.
Provided by MadeInCooking
Categories Side Dish Sauces and Condiments Recipes
Time P1DT20m
Yield 8
Number Of Ingredients 5
Steps:
- Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
- Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
- Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.5 g, Sodium 873.6 mg
CITRON PRESERVE (RED SEEDED WATERMELON)
This is a very old recipe. It comes from the red seeded watermelon which flesh is not edible raw, but was used for making a preserve used in sweetmeats, fruitcakes, cookies and puddings in the early 1600 to 1700's! I use it in my mincemeat which I will post next. You can get the seeds from most heirloom seed suppliers. We purchased ours from Sturbridge Village, Mass. many years ago and we just save seeds from each crop.
Provided by Dana Ramsey @DRamsey
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- Okay this is the fun part (not) you will need to cut your melon in quarters and remove the seeds. This is the time consuming part! Save the seeds to replant next year. Cut into 1 inch cubes.
- Next you will need to cover the fruit with a weak brin of 3 teaspoons of salt to 3 quarts of water and let stand over night.
- Next Day - Drain the fruit and place on low heat, adding the sugar, lemon and ginger, add enough water to incorporate the sugar and spice, you will then need to add a little water from time to time to keep it from burning. Bring slowly to a boil and cook until the fruit is transparent and tender without letting it get mushy. The syrup should be slightly thick. Pour into sterlized jars and seal.
- This is a time consuming recipe but it is well worth it to have your own citron!
- Note: If you are a working person, save this recipe for the weekend! Trust me I learned the hard way:)!
- Hearth Method: Follow Modern Method but Cook in a kettle over a moderate fire.
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