Best 4 Paula Wolferts Seven Day Preserved Lemons Recipes

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Get ready to embark on a culinary adventure as we delve into the tantalizing world of preserved lemons, guided by the expertise of Paula Wolfert. Preserved lemons, with their vibrant color, zesty aroma, and unique flavor, are a culinary treasure that can transform ordinary dishes into extraordinary culinary creations. Join us as we explore Paula Wolfert's time-honored recipe for seven-day preserved lemons, a method that yields preserved lemons of exceptional quality and flavor. Discover the secrets behind this culinary technique and unleash the potential to create unforgettable meals bursting with bright, tangy, and umami-rich flavors.

Check out the recipes below so you can choose the best recipe for yourself!

PRESERVED LEMONS



Preserved Lemons image

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

9 organic lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves

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

PRESERVED LEMONS FOR MOROCCAN FISH TAGINE



Preserved Lemons for Moroccan Fish Tagine image

This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 lemons

Number Of Ingredients 4

2 large lemons, scrubbed, dried, and each cut into 8 wedges
1/3 cup coarse salt
1/2 cup fresh lemon juice
Extra-virgin olive oil

Steps:

  • Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.
  • To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.

PRESERVED MEYER LEMONS



Preserved Meyer Lemons image

Preserving a Meyer lemon captures its glorious perfume. We've adapted cookbook author Paula Wolfert's quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt. Tip: There are some recipes for preserving lemons that call for you to slice the lemon, but not all the way through and pack it with the salt. This is not one of them. You will need a VERY sharp knife to cut the Meyer's into wedges, as they will be especially soft after blanching them. And you want to get rid of the seeds. No preserving of the seeds. Use a flexible cutting board to cut them on so you can save some of the juice that collects from cutting them. You can use some of that to help with the packing of the lemons. This recipe is adapted from epicurious.com. You can use pint jars or quart jars, it's your preference. I used pint canning jars, and kept some and gave some away as gifts. You may prefer to use one large canning jar to pack your lemons into.

Provided by Citruholic

Categories     Moroccan

Time P5DT15m

Yield 48 pieces, 48 serving(s)

Number Of Ingredients 4

2 1/2-3 lbs meyer lemons (10 to 12)
2/3 cup coarse salt
1/4 cup olive oil
canning jar (pint, quart, your preference)

Steps:

  • Blanch 6 Meyer lemons in boiling water 5 minutes.
  • When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).
  • Squeeze enough juice from remaining lemons to measure 1 cup.
  • Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
  • Cooks' note:.
  • • Preserved lemons keep, chilled, up to 1 year.

Nutrition Facts : Calories 16.8, Fat 1.2, SaturatedFat 0.2, Sodium 1573.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.6, Protein 0.3

SIMPLE PRESERVED LEMONS



Simple Preserved Lemons image

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

Provided by Mirj2338

Categories     Fruit

Time P5DT5m

Yield 48 pieces

Number Of Ingredients 3

2 1/2-3 lbs lemons (10 to 12)
2/3 cup coarse salt
1/4 cup olive oil

Steps:

  • Blanch 6 lemons in boiling water 5 minutes.
  • When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
  • Toss with salt in a bowl and pack into jar.
  • Squeeze enough juice from remaining lemons to measure 1 cup.
  • Add enough juice to cover lemons and cover jar with lid.
  • Let stand at room temperature, shaking gently once a day, 5 days.
  • Add oil and chill.
  • Preserved lemons keep, chilled, up to 1 year.

Nutrition Facts : Calories 16.8, Fat 1.2, SaturatedFat 0.2, Sodium 1580.2, Carbohydrate 2.2, Fiber 0.7, Sugar 0.6, Protein 0.3

Tips:

  • Choose firm, unblemished lemons for preserving.
  • Use a sharp knife to create a deep slit in each lemon, taking care not to cut all the way through.
  • Generously pack the lemons with salt, getting it into all the crevices.
  • Transfer the lemons to a clean glass jar and cover them with lemon juice.
  • Seal the jar tightly and store it in a cool, dark place for at least 7 days.
  • Once the lemons are preserved, they can be used in a variety of dishes, such as tagines, stews, and salads.

Conclusion:

Preserving lemons is a simple and rewarding process that can add a unique and flavorful touch to your cooking. With just a few simple ingredients and a little patience, you can create your own jar of preserved lemons that will keep for several months. So next time you have a few extra lemons on hand, give this recipe a try. You won't be disappointed!

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