Ingredients
-
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. |
|
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! |
