PRESERVED LEMONS RECIPE
Homemade preserved lemons will take 20 minutes of active work time and about 1 month of pickling time in the fridge. You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and may other Mediterranean dinners you make! Check out the full post for tips.
Provided by Suzy Karadsheh
Categories Condiment
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 31.4 kcal, Carbohydrate 9.5 g, Protein 0.8 g, Sodium 3538.3 mg, Fiber 1.9 g, ServingSize 1 serving
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.
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.
PICKLED PRESERVED LEMONS
This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.
Provided by Sharon123
Categories Lemon
Time 10m
Yield 1 jar
Number Of Ingredients 3
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.
Nutrition Facts : Calories 216, Fat 3.2, SaturatedFat 0.4, Sodium 113205.8, Carbohydrate 115.6, Fiber 50.8, Protein 13
PICKLED LEMONS
Make and share this Pickled Lemons recipe from Food.com.
Provided by Gardening Girl
Categories Very Low Carbs
Time 15m
Yield 1 pint
Number Of Ingredients 4
Steps:
- Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
- Place lemons in a bowl with the salt and mix well.
- Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.
Nutrition Facts : Calories 135.1, Fat 5.5, SaturatedFat 0.8, Sodium 56597.7, Carbohydrate 45.2, Fiber 15.7, Sugar 2.9, Protein 4.3
PICKLED LEMONS
Delicious slices of lemons that retain that zing - wonderful as an addition to Curries and Tagines, very easy to prepare and pickle and wonderful to eat!
Provided by JoyfulCook
Categories Citrus
Time 26m
Yield 2-3 Jars
Number Of Ingredients 4
Steps:
- Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
- mix the water, salt and vinegar together and boil for 6 minutes.
- leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.
PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
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