QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
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.
PRESERVED LEMONS
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads.
Provided by Paula Wolfert
Categories Citrus Condiment Lemon Spice
Yield Serves 6; makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
- According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
- Paula Wolfert shares her tips with Epicurious:
- •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
PRESERVED LEMONS
Preserving with salt has been a common method for storing vegetables past their season for centuries, and preserved lemons have long been a staple of Arab Mediterranean cuisines. There are different methods for making preserved lemons. Some recipes call for spices such as cinnamon, cloves, peppercorn and bay leaves. The Indian version of these pickled lemons uses an abundance of seasonings, including fenugreek seeds and turmeric. My recipe relies primarily on salt and sugar, so the fruit's bright flavor shines through. (A couple of sprigs of oregano gives them a Mediterranean bent). The preserving process is easy to do at home. Once the lemons are ready, I use them in classic Moroccan tagines, salad dressings and sandwiches, as well as marinades and stews. And since the rind is tender and completely edible, the whole lemon can be used.
Provided by Food Network Kitchen
Time P28DT15m
Yield 10 preserved lemons
Number Of Ingredients 4
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 RECIPE
Preserving lemons in salt renders the peels soft and tender, perfect for Moroccan recipes, stews, salads, and more.
Provided by Christine Benlafquih
Categories Condiment
Time P1mT30m
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Cut off and discard the stem ends of the lemons.
- Cut each lemon into quarters lengthwise, but not all the way through. Leave enough rind at the end to hold the fruit together, about 1/2 inch. If you do go too far and a lemon falls into quarters, don't worry. It's still completely usable; it just won't look as pretty sitting in the jar.
- Over a large bowl to catch the juice, use your thumb to carefully squeeze out the juice from each lemon quarter. Go ahead and really smash the lemon to get all the juice out.
- Over the same large bowl into which you've squeezed the lemon juice, sprinkle the inside of each juiced lemon with kosher salt (about 1 tablespoon per lemon), working as much of the salt as possible into the lemon flesh as you go, packing the crevices with lots of salt.
- Close the lemons, and place them in a quart-size sterilized glass jar with a tight-fitting lid. Make sure the lemons are packed in tightly so that they can't move freely. Compress the lemons as you add them to the jar, squeezing them in to release more juices.
- Pour the salty juice you collected in the bowl over the jarred lemons. Add more lemon juice, if necessary, to cover the lemons completely. Then add a generous sprinkling of salt (about 1 teaspoon).
- Seal and set the jar on the kitchen counter or other cool, dark spot for 7 days, shaking and turning daily.
- After two or three days, open the jar and compress the lemons to release more juices. If you have room to add another lemon, do so. The idea here is that tightly packed lemons won't be able to rise to the surface. Do this for the first week until the jar is packed as full as possible and the lemons stay completely submerged in juice.
- Transfer the sealed jar to the refrigerator and leave undisturbed. The lemons will be preserved and ready to use once the rinds are very soft, in about five weeks. You can continue to preserve them longer if you like, up to a year or more.
Nutrition Facts : Calories 24 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3781 mg, Sugar 2 g, Fat 0 g, UnsaturatedFat 0 g
QUICK PRESERVED LEMONS
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely chop and add to vinaigrettes, tagines, and marinades.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 12h10m
Yield Makes about 1 cup
Number Of Ingredients 3
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.
PRESERVED LEMONS
Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (juice of one lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days.
Provided by Chef floWer
Categories Lemon
Time 15m
Yield 10 Preserved lemons
Number Of Ingredients 5
Steps:
- Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
- Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
- Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
- Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
- Enjoy.
Nutrition Facts : Calories 17.9, Fat 0.2, Sodium 5582.4, Carbohydrate 5.7, Fiber 1.6, Sugar 1.6, Protein 0.7
PAULA WOLFERT'S SEVEN-DAY PRESERVED LEMONS
Steps:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
PRESERVED LEMONS
These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
Provided by John Torode
Categories Condiment, Dinner
Time 25m
Yield Makes 1 litre/ 1 3/4 pts
Number Of Ingredients 5
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.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 2 milligram of sodium
PRESERVED LEMONS
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Categories condiments
Time 15m
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams
PRESERVED FRESH LEMONS
I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.
Provided by French Tart
Categories Lemon
Time P30DT30m
Yield 1 2 Litre Jar
Number Of Ingredients 8
Steps:
- Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
- Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.
- Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
- Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
- Pack the lemons in and add the bay leaf and spices amongst the lemons.
- Add the remaining salt & press down to release the lemon juice from the lemons.
- Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
- Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
- When you come to use the lemons, make sure you rinse them thoroughly beforehand.
- IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!
Nutrition Facts : Calories 223.1, Fat 5.2, SaturatedFat 0.6, Sodium 48473.2, Carbohydrate 63.4, Fiber 18.3, Sugar 16.1, Protein 7
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