Needing One Preserved Lemon Now Recipes
PRESERVED LEMONS
Preserving with salt has been a common method for storing vegetables past their season for centuries, and preserved lemons have long been a staple of Arab Mediterranean cuisines. There are different methods for making preserved lemons. Some recipes call for spices such as cinnamon, cloves, peppercorn and bay leaves. The Indian version of these pickled lemons uses an abundance of seasonings, including fenugreek seeds and turmeric. My recipe relies primarily on salt and sugar, so the fruit's bright flavor shines through. (A couple of sprigs of oregano gives them a Mediterranean bent). The preserving process is easy to do at home. Once the lemons are ready, I use them in classic Moroccan tagines, salad dressings and sandwiches, as well as marinades and stews. And since the rind is tender and completely edible, the whole lemon can be used.
Provided by Food Network Kitchen
Time P28DT15m
Yield 10 preserved lemons
Number Of Ingredients 4
Steps:
- Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
- Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
- Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
- Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
NEEDING ONE PRESERVED LEMON, NOW!!
This is another of those kitchen hint "recipes"! You might want to make a nice Moroccan dish, or some recipe calling for a preserved lemon, which you do not have at hand. This little recipe is supposed to help you out.
Provided by Zurie
Categories Lemon
Time 10m
Yield 1 lemon
Number Of Ingredients 3
Steps:
- Slice the lemon from the stem side down into quarters, but try not to cut right though -- keep it attached at the bottom end.
- Put it in a small bowl with just a little room at the sides (non-metal, non-plastic; glass is best). If you don't have a suitably deep bowl for an almost whole lemon, cut the lemon right through into 4 separate quarters.
- Sprinkle over the salt.
- Boil water in a kettle and pour it over the lemon or lemon quarters. Use a weight or weighted-down small plate to keep the lemon submerged.
- Leave for an hour or more. You can try, over VERY low heat, to keep the liquid hot, which works better.
- After an hour, especially if the water didn't go cold, the rind and flesh should be tender. Use in your recipe.
- (This is just a quick and easy substitute for real pickled lemons!).
Nutrition Facts : Calories 21.6, Fat 0.3, Sodium 6979.7, Carbohydrate 11.6, Fiber 5.1, Protein 1.3
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