Ingredients
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6
-
125
-
2
-
2
-
8
-
8
-
6
-
1 1/2
-
-
-
-
-
-
-
Directions
Preserved Fresh Lemons,I always have at least one jar of preserved lemons made & ready to use; use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.,Lemon prices are sky high and they are waxed here in Thailand since they are imported. Limes on the other hand are cheap and abundant. Will give this recipe a try with limes instead. Has anyone else tried this with limes, and was the “in recipes” taste totally different using preserved limes?,These were great! I made a batch quite a long time ago, but hadn’t gotten around to using them (hubby is vegan and I wasn’t sure what to use them on). But, I added some to Couscous with plums (132256), and it was great! Thanks for posting!
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Steps
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1
Done
|
Soak the Lemons in Water For 2 to 3 Days, Changing the Water 2 - 3 Times, Once a Day. |
|
2
Done
|
Pat the Lemons Dry and Quarter Them from the Top to Just Above the Bottom, About 1/2" - Leaving Them in One Piece. |
|
3
Done
|
Open Up the Lemons Slightly, and Sprinkle the Sea Salt Onto the Cut Flesh - Reshape Them Afterwards, So They Look Whole Again. |
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4
Done
|
Place Half the Remaining Salt in the Bottom of a Large Sterilising Jar; use 1.5 Litre Kilner Jar For This Amount. |
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5
Done
|
Pack the Lemons in and Add the Bay Leaf and Spices Amongst the Lemons. |
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6
Done
|
Add the Remaining Salt & Press Down to Release the Lemon Juice from the Lemons. |
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7
Done
|
Pour Over the Lemon Juice - It's Difficult to Say Exactly How Much, but the Last Time I Made These, used About 500mls of Unsweetened Lemon Juice; and in the Past, I Have Used Between 6 & 8 Fresh Lemons, Squeezed - Depending on the Juiciness & Size of Lemons! |
|
8
Done
|
Seal and Leave For at Least One Month; These Will Last Up to 6-10 Months in Ideal Conditions, Dark & Cool. |
|
9
Done
|
When You Come to Use the Lemons, Make Sure You Rinse Them Thoroughly Beforehand. |
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10
Done
|
Ideas: Chop Them Up Finely and Add to Baked Fish Dishes; Put a Whole Lemon in to the Cavity of a Chicken to Roast - Take It Out When Cooked, and Chop Up Finely and Add to Any Gravy or Sauce; Cut Into Quarters and Add to Tagines & Stews; Finely Dice a Lemon and Add to Sauces and Stocks For Stews & Crockpot Recipes -- the List Is Endless! |
