Ingredients
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8
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1
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1/2
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-
-
-
-
-
-
-
-
-
-
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Directions
Preserved Lemons,For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary.,Thank you Rita for a very easy recipe. I obviously can’t review the taste of them yet. But I’m certain I will really enjoy having these preserved lemons because I absolutely love salted lemons and eat fresh slices sprinkled with salt often. Made for ZWT #6 – 2010
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Steps
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1
Done
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Scrub Thin Skinned Unblemished Lemons and Dry Well. |
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2
Done
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Cut Each Into 8 Wedges. |
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3
Done
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Toss With a Generous Amount of Salt and Packing Tightly in Sterilized Glass 1/2-Pint Jars With a Glass or Plastic-Coated Lid. |
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4
Done
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Pour in Fresh Lemon Juice to Make Sure the Lemons Are Well Covered. |
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5
Done
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the First Week Rotate Jars Shaking Jar Each Day to Distribute Salt and Juice. |
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6
Done
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Then Place in a Dark Spot For 2 Weeks Before Using. |
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7
Done
|
to Use, Rinse the Lemons, as Needed, Under Running Water, Removing and Discarding the Pulp, and Excess Salt If Desired. |
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8
Done
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Add to Mediterranean Salads, Sliced Lemons to Chicken, Lamb or Fish 1/2 Way Through Cooking, Add Coarsely Minced Lemon to Rice Water, Couscous, or Any Grain Water Before Adding the Grains. |
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9
Done
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There Is No Need to Refrigerate After Opening. |
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10
Done
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Preserved Lemons Will Keep Up to a Year, and the Pickling Juice Can Be Used Two or Three Times Over the Course of a Year. |
