Preserved Lemons And Limes Recipes

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.

Steps:

• Juice 2 whole lemons or limes and keep the juice, skins and pulp. Cut all the fruit you're using into equal-sized chunks. Layer the lemon and lime pieces with 75g flaky sea salt in a sterilised 500g jar. Pour in the juice to cover the shells, adding a few tbsp boiled cooled water to top up if needed. Press down well to remove any trapped air. Seal, shake, then add more salt if needed as some dissolves into the juice.
• Mature in the fridge for at least 1 month, shaking every day for the first week, then every few days after that. The preserved lemons and limes are ready when the white pith has turned translucent. Use only the rind part of the fruit when you cook.

Steps:

• Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.

Steps:

• In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
• Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

Steps:

• Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2-3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.
• Limes can be preserved 6 months ahead. Keep chilled.

Steps:

• 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
• 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
• 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
• 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
• According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
• Paula Wolfert shares her tips with Epicurious:
• •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.