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.
MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
Steps:
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
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
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
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
More about "preserved fresh lemons recipes"
11 PRESERVED LEMON RECIPES - BON APPéTIT RECIPE | BON …
From bonappetit.com
Author Elyssa GoldbergPublished 2015-07-18Estimated Reading Time 2 mins
- Toast with Lemony Pea Mash. Preserved lemon gives this mash intense pops of salty-citrusy flavor. View Recipe.
- Strozzapreti with Spinach and Preserved Lemon. This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel. View Recipe.
- Grapefruit and Preserved Lemon Chermoula. Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.
- Roasted Fingerlings with Preserved Lemon. Preserved lemons add a wonderful salty-sweet hit to these simple potatoes. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.
- Herbed Labneh with Preserved Lemon. When using preserved lemons, scoop out the insides and only use the peel. View Recipe.
- Sorrel Rice Bowls with Poached Eggs and Preserved Lemon. This “put an egg on it” dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel’s tart sharpness.
- Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde. Ask your butcher for a whole leg, which will include part of the sirloin. Work preserved lemon into the lamb seasoning for extra tart-salty punch.
- Harissa-Onion Dogs with Preserved-Lemon Relish. Bold North African flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa-flavored caramelized onions; a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus.
- Spiced Eggplant with Bulgur Salad. The combination of preserved lemons and fresh lemon juice, along with herbs, bring levity to a hearty combination of eggplant and bulgur wheat.
- Lamb Tartare. Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle. Work preserved lemon into the tartare seasoning, which balances the silky lamb.
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