Preserved Lemon And Edamame Tapenade Recipes

PRESERVED LEMON AND EDAMAME TAPENADE

Steps:

• Combine all in your food processor and pulse.
• Check flavor and adjust seasoning, if desired.
• Serve with pita chips, potato chips or whatever you like.

PRESERVED LEMONS (CITRONS CONFITS)

Steps:

• Slice each lemon to obtain nice rounds and put in a big bowl.
• Put the lemon juice, obtained by the slicing, aside in the refrigerator.
• Sprinkle coarse salt over the lemon slices, toss to mix well, cover with a clean cloth and let to marinate for about 10 to 12 hours.
• When the timing is over, rinse thoroughly, dry well and pack the lemon slices in sterilized jars.
• Distribute the lemon juice, kept in the refrigerator, equally in each jar filled with lemon slices.
• Cover with olive oil. It is of the utmost importance that the lemon slices are all covered by the oil.
• The preserved lemons prepared this way are ready to use after 2 weeks.

PRESERVED LEMONS

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.

PRESERVED LEMONS

Steps:

• Scrub thin skinned unblemished lemons and dry well.
• Cut each into 8 wedges.
• Toss with a generous amount of salt and Packing tightly in sterilized glass 1/2-pint jars with a glass or plastic-coated lid.
• Pour in Fresh lemon juice to make sure the lemons are well covered.
• The first week rotate jars shaking jar each day to distribute salt and juice.
• Then place in a dark spot for 2 weeks before using.
• To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, and excess salt if desired.
• Add to Mediterranean salads, sliced lemons to chicken, lamb or fish 1/2 way through cooking, add coarsely minced lemon to rice water, couscous, or any grain water before adding the grains.
• 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.