Recipe

Preserved Lemons Recipe

Add Step-by-Step Photos	Abermouse / All my dishes 1 year, 4 months ago You need these to make a tagine, or other morroccan and middle eastern foods. This is the base recipe, to which you can add your own spices. Prep:20m Cook:100000m Servings:8	Abermouse
	preserved lemon salt tagine

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Ingredients

8-10 Meyer lemons*, scrubbed very clean

1/2 cup kosher salt, more if needed

Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

* You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way.

Directions

Place 2 Tbsp of salt in the bottom of a sterilized jar.

One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften. I think even longer is better, try 8 months! (With similar item, Indian lime pickle at least, longer time means more flavor and softness)

To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

Store in refrigerator for up to 6 months.

Note:

You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

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Comments

berry 1 year, 4 months ago said:
I love this Moroccan recipe.... Thanks!

theiris 1 year, 4 months ago said:
You know your stuff! Mare and Thanks too

elgab89 1 year, 4 months ago said:
Very nice recipe. Thank you!

hollymayb 1 year, 1 month ago said:
I love this recipe- I think I'll make a batch and give some away as gifts. Thanks!

ttaaccoo 2 months, 1 week ago said:
Thank you for the concise instructions. Will save for the moment I have some nice nice lemons. I love Meyers!! 5555555555555555555555555555555

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Alterations

abermouse 1 year, 4 months ago said:
5 Lemons
1/4 c Salt; more if desired
1 Cinnamon stick
3 Cloves
5 To 6 coriander seeds
3 To 4 black peppercorns
1 Bay leaf
Freshly squeezed lemon juice