Best 4 Quick Preserved Lemons Recipes
**Preserved Lemons: A Culinary Journey Through Time and Taste**
Across cultures and cuisines, preserved lemons have stood the test of time as a culinary delight. These zesty treats, imbued with a unique blend of tangy, salty, and slightly sweet flavors, add a burst of brightness and complexity to various dishes. Our collection of preserved lemon recipes takes you on a culinary adventure, exploring diverse ways to incorporate this vibrant ingredient into your cooking.
From the classic Moroccan preserved lemons, a staple in North African cuisine, to the vibrant and spicy Indian lemon pickle, each recipe offers a distinct twist on this timeless preservation technique. Discover how to make preserved lemons from scratch, ensuring the utmost freshness and control over the flavor profile.
Unlock the secrets of using preserved lemons to elevate your favorite dishes, from savory tagines and stews to refreshing salads and cocktails. Learn how to harness their zesty kick to create mouthwatering sauces, dressings, and marinades that will transform your meals into extraordinary culinary experiences.
Our comprehensive guide not only provides step-by-step instructions for crafting your own preserved lemons but also delves into the fascinating history and cultural significance of this culinary treasure. Discover how preserved lemons have been an integral part of culinary traditions for centuries, adding a touch of magic to dishes from around the world.
Join us on this culinary journey as we explore the world of preserved lemons, unlocking their unique flavors and versatility. From traditional recipes to innovative culinary creations, our collection offers something for every palate, promising to tantalize your taste buds and inspire your cooking adventures.
QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
QUICK 'PRESERVED' LEMONS
Provided by Mark Bittman
Categories easy, condiments
Time 3h
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 15 grams
CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)
This microwave recipe for preserved lemons speeds up the whole process. They make the perfect accompaniment to Moroccan tagines or couscous. Refrigerate after opening.
Provided by MadeInCooking
Categories Side Dish Sauces and Condiments Recipes
Time P1DT20m
Yield 8
Number Of Ingredients 5
Steps:
- Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
- Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
- Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.5 g, Sodium 873.6 mg
QUICK PRESERVED LEMONS
Steps:
- In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.
Tips:
- Choose firm, unblemished lemons for preserving.
- Use a sharp knife to make precise cuts in the lemons.
- Pack the lemons tightly in the jar, but do not overcrowd them.
- Use a heavy plate or weight to keep the lemons submerged in the brine.
- Store the preserved lemons in a cool, dark place for at least 4 weeks before using.
- Once opened, store the preserved lemons in the refrigerator for up to 6 months.
Conclusion:
Preserved lemons are a versatile ingredient that can be used in a variety of dishes. They add a bright, tangy flavor to salads, stews, tagines, and other dishes. They can also be used to make condiments, such as chermoula and gremolata. With a little planning, you can easily make your own preserved lemons at home. Just follow the simple steps in this recipe and you'll be rewarded with a delicious and unique ingredient that will add a touch of flavor to your favorite dishes.
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