PRESERVED MEYER LEMONS
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 Preserved Lemons
Number Of Ingredients 3
Steps:
- Scrub lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using. Try them in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Nutrition Facts : Calories 22 g, Fiber 5 g, Protein 1 g
PRESERVED LEMONS IN OLIVE OIL
Make and share this Preserved Lemons in Olive Oil recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 10m
Yield 1 Jar
Number Of Ingredients 4
Steps:
- Toss the lemon with the salt and place in a canning jar.
- Cover the lemons with lemon juice and screw the lid (plastic ok) on and leave the jar at room temp for a week.
- Shake it occasionally.
- After a week, pour olive oil to cover.
- Use the lemons for up 1 year, storing in fridge.
Nutrition Facts : Calories 75.6, Fat 0.8, SaturatedFat 0.1, Sodium 37351.8, Carbohydrate 24.1, Fiber 5.1, Sugar 7.3, Protein 2.3
PRESERVED MEYER LEMONS
Preserving a Meyer lemon captures its glorious perfume. We've adapted cookbook author Paula Wolfert's quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt. Tip: There are some recipes for preserving lemons that call for you to slice the lemon, but not all the way through and pack it with the salt. This is not one of them. You will need a VERY sharp knife to cut the Meyer's into wedges, as they will be especially soft after blanching them. And you want to get rid of the seeds. No preserving of the seeds. Use a flexible cutting board to cut them on so you can save some of the juice that collects from cutting them. You can use some of that to help with the packing of the lemons. This recipe is adapted from epicurious.com. You can use pint jars or quart jars, it's your preference. I used pint canning jars, and kept some and gave some away as gifts. You may prefer to use one large canning jar to pack your lemons into.
Provided by Citruholic
Categories Moroccan
Time P5DT15m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 4
Steps:
- Blanch 6 Meyer lemons in boiling water 5 minutes.
- When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).
- Squeeze enough juice from remaining lemons to measure 1 cup.
- Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
- Cooks' note:.
- • Preserved lemons keep, chilled, up to 1 year.
Nutrition Facts : Calories 16.8, Fat 1.2, SaturatedFat 0.2, Sodium 1573.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.6, Protein 0.3
MOROCCAN-STYLE PRESERVED LEMONS
Steps:
- Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl, then firmly pack with salt into jar.
- Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid. Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.
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
PRESERVED MEYER LEMONS
Steps:
- Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
- Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
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4.4/5 (5)Total Time 5 minsEstimated Reading Time 3 mins
- Cut 3 lemons into quarters, leaving the very bottom of each one attached (so that if you open it, it fans out like a flower and is still connected at the bottom).
- Spoon 1 tablespoon salt into the center of the first lemon, close it, and put it into the jar. Continue with the 2nd and 3rd lemons, smashing them down firmly into the jar to make room for more, if possible. If some room remains, add another half or whole lemon, using 1/2 to a full tablespoon of salt accordingly. Fit as many lemons as you can as long as there is at least 1/2 inch of room at the top.
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- Quarter 2 of the lemons and slice each of the quarters 1/4-inch thick. Toss them in a small mixing bowl with the salt. Pack the sliced lemons into the jar and tamp them down firmly with a pestle, muddler or spoon.
- Peel the zest from the 1 remaining lemon (reserve the zest for future use) and squeeze the juice into the jar to cover the lemon slices. Put on the lid.
- Set the jar in at room temperature (65-70 degrees F). Check it in two days' time to be sure the lemons are covered with liquid and the salt is completely dissolved. If not, give it a shake. The salt will cause the lemon to release more juice.
PRESERVED LEMONS | ITALIAN FOOD FOREVER
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Servings 1Category Canning & Preserving
- Cut off the ends of each lemon, then cut into quarters (smaller lemons) or sixths (larger lemons).
- Place the lemon wedges into the jar being careful not to crush the flesh, but still packing them in fairly firmly.
HOW TO PRESERVE MEYER LEMONS - GEORGIAPELLEGRINI.COM
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Estimated Reading Time 3 mins
- Pour an inch of kosher salt into the jar then begin to add the lemons, making sure they fit snugly and alternating with a lot of salt along the way.
- Drop your flavoring tidbits in there and continue to add salt and lemons until the jar is completely full. Bang the jar on the counter a few times to remove air and help things settle. Top with salt.
- Screw on the lid and put the jar in the cabinet for at least 1 month but preferably more. If it becomes very liquidy, add more salt to the top.
- When ready to use, remove the lemons as needed, rinse in cold water and remove the pulp. Chop the rind to use in your poultry and fish recipes, or in just about any other recipe you can imagine.
HOW TO MAKE MOROCCAN PRESERVED LEMONS - FORMER CHEF
From formerchef.com
Cuisine MediterraneanCategory CondimentServings 20Total Time 720 hrs 20 mins
- With a sharp knife, cut the lemon in half lengthwise, from the top of the lemon down to about 1/4" from the base. Do not cut all the way through. Turn the lemon 180° and cut again, effectively quartering it, but don't cut all the way through. Repeat with the other 4 lemons.
- Sprinkle salt inside the cut pieces of the lemons and then place the lemons in the clean jar. You may have to squeeze them to get them in, this is ok.
- Add the rest of the salt to the jar and then add the lemon juice until you cover the lemons in the juice. Place a lid on the jar and turn it upside down a couple of times to make sure the salt starts to dissolve.
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- Sterilize the jar by washing it in hot, soapy water, rinsing well and drying it in the oven for 10 minutes at 300 degrees F.
SPEEDY PRESERVED MEYER LEMONS RECIPE -SUNSET MAGAZINE
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3/5 (19)Estimated Reading Time 1 minCuisine AmericanCalories 6 per serving
- Thaw lemons, then toss with the salt. Pack lemons and salt into a 1-pt. jar, pressing as you go until some juice flows out. Cover with lid and let stand at room temperature, shaking occasionally.
- After 24 hours, if lemons aren't entirely covered by juice, add more Meyer lemon juice to completely cover fruit.
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- Slice both the stem and bottom end off lemons. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a “X” formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch.
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- 1. Start by sterilizing a 2 quart jar with boiling water. Swirl it around the jar for a minute and allow to dry naturally.
- 3. Wash the remaining 6 lemons and make 4 deep cuts/slits around the lemons without cutting through. Rub 1 tablespoon of salt in the cuts of each lemon and place in the large jar pushing them down so they fit snugly. Pour in the lemon juice just to cover the lemons. Seal the jar with itâs lid and place in a cool, dark spot for one week.
- 4. Store the jar in the refrigerator for up to a month. The longer you leave the lemons the better they get!
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