Preserved Lemons Citrons Confits Recipes

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 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.

LEMON CONFIT OR PRESERVED LEMONS

Steps:

• Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
• Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
• The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
• To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.