This is a jar of preserved lemons - you can see the bay, cinnamon, cloves. You also see older lemons on the bottom and recent addtions on top. Lots of lemon juice required!
Preserved Lemons are those lovely, translucent little cubes on top of this Green Pepper & Tomato Salad
After rinsing well under running water, only your thumb is needed to remove the fruit from the properly preserved peel
A cross-section of the preserved rind shows the penetration of the brine - you lemons will look like this after 30 days
Easier than a knife through warm butter, you quickly dice the lemon - this shows 1/4 of 1 lemon, with 1/8 of 1 lemon diced
Preserved lemons are also used in many French dishes, and this recipe will work perfectly with those recipes
1/4 of 1 Preserved Lemon will generate dozens of small diced gems to sprinkle on salads, use in stews or enhance a soup
Moroccan preserved lemons are an absolute necessity to complete dishes from salads to tagines (stews). Extremely easy to make, adding a unique flavor and texture to the dish, I have kept preserved lemons for as long as a year in the 'fridge without any problem. After all, you're basically talking about lemon juice and salt. But you can 'sweeten' the product by the addition of a few simple ingredients.
I usually make these a half gallon at a time, but it is the way you produce the quantity that will dictate the quality of the final product.
You can use a Mason or Ball jar, but I prefer the spring clip glass top with the sturdy rubber gasket because the acid and salt are not friendly with the metal, long term
- Lemons - select the finest, firmest, blemish-free you can find. The
- number depends on the size of the lemons and the size
- of the jar. Buy 4 times the number you intend to
- preserve. Wring every drop of juice from whatever will
- not fit into your jar. You will need to completely cover all
- lemons with lemon juice. Never use water!
- Kosher salt
- cinnamon stick - 1 or 2
- peppercorns - 3 - 6, can be black (Tellichery is excellent),
- pink, white or green, or a couple of each, if you
- have them
- Bay leaf - fresh is really nice, dry will do
- coriander seeds - 6 - 8
- cloves - 3 - 4 select whole, plump cloves
- sterilize the jar in boilng water for 10 minutes.
- Cut each lemon being preserved into quarters, but stop about 1/2" from the bottom of the lemon, so the fruit remains whole.
- Cover the bottom of the sterilzed jar with a slight layer of salt.
- Pack a layer of lemons into the jar, cut end up.
- Add salt liberally and some of the spices.
- Continue adding lemons and salt and spices to fill th jar.
- Push the lemons down and pour in all the lemon juice to top.
- If you do not have enough lemon juice - go buy more lemons for
- juice - not bottled lemon juice, no water.
- Leave the jar on a kitchen shelf for a month, turning up upside down a couple of times every day. Then you can refrigerate the jar to extra long storage, but you do not need to. Refrigerators are still not all that common in Morocco outside the cities.
|Amount Per Recipe||%DV|
|Recipe Size 122g|
|Calories from Fat 34||13%|
|Total Fat 3.78g||5%|
|Saturated Fat 0.14g||1%|
|Trans Fat 0.0g|
|Total Carbs 54.1g||14%|
|Dietary Fiber 6.4g||21%|