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 Preserved Lemons |
 Our Meyer lemon tree is packed with fruit. |
 The tree produces several crops of lemons a year. |
 The amount of lemons and juice needed will depend on the size of container used. I used a one gallon glass mason type jar. |
 After slicing and packing each lemon with salt; pack them tightly in the jar. |
 After 3-4 days the lemons will release some juice and the peel will soften slightly. |
 Add juice to cover completely. Store in a cool dry location for a month. Shake the jar daily to distribute salt and juice. |
 After a month the lemons are ready for use. They will last for a year refrigerated. |
 They make a great garnish or addition to many different types of food. |
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Our Meyer lemon tree is packed with lemons now. This tree knows its job. It produces lemons year round. When life gives you lemons make preserved lemons. This formula is straight out of Claudia Roden's book Arabesque; a great book on the cuisine of Morocco, Turkey and Lebanon.
The amount of lemons and juice needed will depend on the size of container used. I used a one gallon mason type jar. Avoid using a container with any metal or plastic as the acid and salt will damage the containter. Glass is best.
Some say you can use water rather than lemon juice. I don't agree. I think using all lemon juice yields the best results.
Though you can refrigerate after the lemons have cured it isn't absolutely necessary. After all this was a means of preserving before there was refrigeration. If refrigerated they will last up to a year in a sealed jar.
Ингредиенты
- 12 Meyer lemons
- 12 Tbs salt (Do not use salt with iodine)
- Juice of 12 additional lemons, or more if needed
Инструкции
- Wash and scrub the lemons. The classic Moroccan way is to cut each lemon in quarters but not all the way through, so that the pieces are still attached at the stem end, and to stuff each lemon with a tablespoon of salt and squeeze it closed. Put them in a sterilized jar with a tight fitting lid, pressing them down so that they are squashed together, and close the jar.
- Leave for 3-4 days, until the lemons release some of their juices and the skins soften a little. Open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.
- Close the jar and leave in a cool place for at least a month. Shake the jar daily to distribute juices and salt.
- Though the pulp can be used most people don't use it. Before using, scoop out and disgard the pulp and rinse the peel under running water to remove the salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6977mg | 291% |
| Potassium 44mg | 1% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.77g | 1% |
| Protein 0.34g | 1% |
