Preserved Lemon Recipe

[Kenz]

Hi everyone! try this amazing recipe

Ingredients:​

• 6-8 lemons (preferably organic, as you’ll be using the peel)
• 1/4 cup kosher salt (or sea salt)
• 1 tablespoon sugar (optional, for added sweetness)
• 1-2 whole cinnamon sticks (optional)
• 4-6 whole cloves (optional)
• 1-2 bay leaves (optional)
• 1/2 teaspoon black peppercorns (optional)
• Fresh lemon juice (as needed)

Instructions:​

Prepare the Lemons:​

1. Wash Lemons: Thoroughly wash the lemons to remove any wax or pesticides. Pat them dry with a clean towel.
2. Cut Lemons: Cut the lemons into quarters lengthwise, but don’t cut all the way through. Leave the lemon segments attached at one end so they open up like a flower.
3. Salt the Lemons: Generously sprinkle salt inside each lemon, packing it in as you go. The salt will help draw out moisture and preserve the lemons.
4. Pack Lemons into Jar: Place the salted lemons in a clean, sterilized jar. Press them down firmly to release some juice and pack them tightly. If using optional spices (cinnamon sticks, cloves, bay leaves, peppercorns), add them to the jar as you layer the lemons.
5. Add Lemon Juice: If there isn’t enough juice released by the lemons to cover them completely, add additional fresh lemon juice to the jar until the lemons are fully submerged.
6. Seal the Jar: Wipe the rim of the jar with a clean cloth to ensure a good seal. Seal the jar tightly with a lid.

Preserve the Lemons:​

1. Store and Shake: Store the jar in a cool, dark place. Shake the jar every few days to help distribute the salt and spices.
2. Wait: Allow the lemons to ferment and preserve for at least 3-4 weeks. The longer they sit, the more flavorful they’ll become. They can be kept for up to 6 months.

Using Preserved Lemons:​

1. Rinse Before Use: Before using preserved lemons, rinse off excess salt. Remove the pulp and use only the peel in your recipes. The peel can be finely chopped or sliced, depending on your dish.
2. Incorporate: Add preserved lemon peel to salads, tagines, stews, or as a flavor enhancer in sauces and dressings.

Tips:​

• Jar Size: Use a jar that’s just the right size to hold the lemons snugly. If the jar is too large, the lemons might not stay submerged.
• Spices: Experiment with different spices according to your taste preferences. You can also add a few cloves of garlic or a sprig of fresh herbs.
• Sterilize Jars: Ensure your jar and lid are thoroughly sterilized to prevent spoilage.

Enjoy the depth of flavor preserved lemons can bring to your dishes!

 

[doebadie]

Hi everyone! try this amazing recipe
View attachment 6103

Ingredients:​

• 6-8 lemons (preferably organic, as you’ll be using the peel)
• 1/4 cup kosher salt (or sea salt)
• 1 tablespoon sugar (optional, for added sweetness)
• 1-2 whole cinnamon sticks (optional)
• 4-6 whole cloves (optional)
• 1-2 bay leaves (optional)
• 1/2 teaspoon black peppercorns (optional)
• Fresh lemon juice (as needed)

Instructions:​

Prepare the Lemons:​

1. Wash Lemons: Thoroughly wash the lemons to remove any wax or pesticides. Pat them dry with a clean towel.
2. Cut Lemons: Cut the lemons into quarters lengthwise, but don’t cut all the way through. Leave the lemon segments attached at one end so they open up like a flower.
3. Salt the Lemons: Generously sprinkle salt inside each lemon, packing it in as you go. The salt will help draw out moisture and preserve the lemons.
4. Pack Lemons into Jar: Place the salted lemons in a clean, sterilized jar. Press them down firmly to release some juice and pack them tightly. If using optional spices (cinnamon sticks, cloves, bay leaves, peppercorns), add them to the jar as you layer the lemons.
5. Add Lemon Juice: If there isn’t enough juice released by the lemons to cover them completely, add additional fresh lemon juice to the jar until the lemons are fully submerged.
6. Seal the Jar: Wipe the rim of the jar with a clean cloth to ensure a good seal. Seal the jar tightly with a lid.

Preserve the Lemons:​

1. Store and Shake: Store the jar in a cool, dark place. Shake the jar every few days to help distribute the salt and spices.
2. Wait: Allow the lemons to ferment and preserve for at least 3-4 weeks. The longer they sit, the more flavorful they’ll become. They can be kept for up to 6 months.

Using Preserved Lemons:​

1. Rinse Before Use: Before using preserved lemons, rinse off excess salt. Remove the pulp and use only the peel in your recipes. The peel can be finely chopped or sliced, depending on your dish.
2. Incorporate: Add preserved lemon peel to salads, tagines, stews, or as a flavor enhancer in sauces and dressings.

Tips:​

• Jar Size: Use a jar that’s just the right size to hold the lemons snugly. If the jar is too large, the lemons might not stay submerged.
• Spices: Experiment with different spices according to your taste preferences. You can also add a few cloves of garlic or a sprig of fresh herbs.
• Sterilize Jars: Ensure your jar and lid are thoroughly sterilized to prevent spoilage.

Enjoy the depth of flavor preserved lemons can bring to your dishes!

I’m really excited about this Preserved Lemon recipe! It’s such a unique way to add flavor to dishes. The idea of preserving lemons sounds fun and delicious. I can’t wait to try this and see how it enhances my cooking!

 

[Tedday2223]

So fresh and EASY!!! Making again soon!