PRESERVED LEMONS
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Categories condiments
Time 15m
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams
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Jonathan Caswell
[email protected]These preserved lemons are so easy to make, and they're so delicious! I've used them in several dishes, and they've always been a hit.
Ammar arshad
[email protected]I've been looking for a good preserved lemon recipe, and I'm glad I found this one. My lemons turned out great, and I can't wait to use them in my cooking.
Austin Collins
[email protected]I used these preserved lemons to make a chicken tagine, and it was fantastic! The lemons added a wonderful flavor to the dish. I'll definitely be using this recipe again.
jahide Hasan
[email protected]I've never tried preserved lemons before, but they're delicious! The recipe was very easy to follow, and my lemons turned out perfectly. I'm definitely going to make these again.
Gulzada khan
[email protected]These preserved lemons are amazing! I love using them in my cooking. They add such a unique flavor to dishes. I've used them in chicken dishes, fish dishes, and even desserts. They're always a hit. Thanks for sharing this great recipe.
Eleven Fifteen
[email protected]I love the flavor of preserved lemons, and this recipe is perfect. The lemons are perfectly balanced between salty and sour, and they add a wonderful depth of flavor to any dish. I've used them in everything from tagines to salads, and they always el
Isingoma Aaron
[email protected]These preserved lemons are so easy to make, and they're so delicious! I've used them in several dishes, and they've always been a hit.
Salman Gill
[email protected]I've been looking for a good preserved lemon recipe, and I'm glad I found this one. My lemons turned out great, and I can't wait to use them in my cooking.
Arian Islam
[email protected]I used these preserved lemons to make a chicken tagine, and it was fantastic! The lemons added a wonderful flavor to the dish. I'll definitely be using this recipe again.
Hafeez Ahmed
[email protected]I've never tried preserved lemons before, but they're delicious! The recipe was very easy to follow, and my lemons turned out perfectly. I'm definitely going to make these again.
elyse niyonsenga
[email protected]These preserved lemons are amazing! I love using them in my cooking. They add such a unique flavor to dishes. I've used them in chicken dishes, fish dishes, and even desserts. They're always a hit. Thanks for sharing this great recipe.
enoch charway
[email protected]I've always been a fan of preserved lemons, and this recipe does not disappoint. The lemons are perfectly balanced between salty and sour, and they add a wonderful depth of flavor to any dish. I've used them in everything from tagines to salads, and