Egyptian Pickled Lemons Recipes

EGYPTIAN PRESERVED LEMON

Steps:

• To prepare the jar. Dissolve salt in the boiling water. Pour in the glass jar you will be using to ferment the lemons. Let it cool.
• Wash the lemons well with cold water. Combine lemons and water in a pot. Heat on the stove and turn off just before it comes to a boil, about minutes.
• Slice off the ends the lemons. Quarter the lemons, cutting them open but not all the way through.
• In a small bowl, combine salt, nigella and safflower. Sprinkle a little of this mix on the insides of each lemon.
• Place in the glass jar, cover and leave it at room temperature for 2 weeks.
• Refrigerate and use as desired.

PRESERVED LEMONS RECIPE

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.

EGYPTIAN PICKLED LEMONS

Steps:

• Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
• Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
• Place 1 tablespoon salt on bottom of a large mason jar.
• Pack in the lemons, pushing down to release more juice.
• Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
• Cover with lemon juice and seal.
• Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
• If a lacy or cloudy growth appears, remove it with a wooden spoon.
• To use, rinse lemons briefly as needed under running water.

PRESERVED LEMONS

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.

ARTICHOKES AND PRESERVED LEMONS WITH HONEY AND SPICES

Steps:

• Heat the garlic in the oil for a few seconds only, stirring. Take the pan off the heat and add the ginger, turmeric, lemon juice, honey, and preserved lemons. Put in the artichoke bottoms and add a little more than a cup of water and some salt. Cover, and simmer for about 15 minutes, or until the artichokes are tender, turning them so that every part gets to cook in the liquid, and adding a little water if necessary. Remove the lid to reduce the sauce at the end.
• Have ready a bowl of water acidulated with the juice of 1/2 lemon or 2-3 tablespoons vinegar to drop the artichokes into as soon as they are prepared so that they don't discolor.
• TO PREPARE BABY-ARTICHOKE HEARTS with small globe artichokes, pull off the tough outer leaves so that you are left with the pale inner heart. With a small sharp knife, peel the stems and trim them, leaving about 1 inch. Slice off the spiky tops and cut the artichokes in half from tip to stalk.Then scoop out the chokes with a pointed spoon. Drop into the acidulated water.
• TO PREPARE BOTTOMS OF LARGE ARTICHOKES, cut off the stems at the base and trim off all the leaves and any hard bits around the base with a sharp knife. Remove the chokes with a pointed knife. Drop into the acidulated water.