Saturday, March 19, 2011

Preserved Lemons

If you have a lemon tree or get boxes of lemons from a generous neighbor, and you don't know what to do with all of them except make lemonade, this recipe is for you.  Preserved lemons are a great addition to many dishes and lend a wonderful, almost warm, mild, lemon flavor without that citrus tang.  They are used often in Moroccan cuisine, adding the rind to tagine dishes and the pulp to sauces.  I made this jar about a year ago from my next door neighbor's tree that produces the fruit twice a year.   Here's how you do it:

Preserved Lemons

lemon juice
kosher salt

I didn't put exact amounts because it all depends on many lemons you have.  Cut lemons in half, liberally coat in kosher salt.  Stuff lemons in a jar and pour in additional salt to cover.  Now add enough fresh lemon juice to cover.  Refrigerate for at least 3 weeks before using.  They will keep for a heck of long time in the fridge... I still use mine from last year!

It sounds like a ton of salt, but don't worry.  You're preserving the lemons.  All the salt gets rinsed off before you cook with them.
Mellow lemony goodness.

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