Best 2 Spiced Preserved Lemons Recipes

MOROCCAN SPICED PRESERVED LEMONS

Steps:

• Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
• Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.
• Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.
• Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
• Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.
• To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).

SPICED PRESERVED LEMONS

Steps:

• Wash and scrub 4 of the lemons thoroughly. Cut them lengthwise into quarters from the tip to within 1/2 inch of the stem end, so the quarters stay together at one end. (If you don't have a widemouthed jar, go ahead and separate the quarters.) Juice the remaining 2 lemons.
• Put the cut-up lemons in a large bowl with the salt and toss to coat, packing the salt into the cut edges of the lemon. Re-form them into lemon shape, and pack them tightly into the sterilized jar with any extra salt and the cinnamon, cloves, and bay leaf. Pour in the lemon juice and cover the jar. Store in a cool place for 1 week, tipping the jar once a day to mix in the salt. After a week, put the jar in the refrigerator and keep for 3 more weeks before using. Rinse preserved lemons before using to remove excess salt.
• Make Ahead Tips.
• The lemons will keep in the fridge for up to 6 months.
• Serving suggestions.
• Add chopped preserved lemons to braised meats or when making gravy or sauce.Mix finely diced rind into mayonnaise with a little crushed fresh garlic and chopped mint; use as a dip for crudités or serve with fried fish in place of tartar sauce.Stir chopped preserved lemons into guacamole, salsa, relish, chutney, or even tuna salad Mince the rind and toss with sautéed shrimp or scallops.Mince the rind, mix into softened butter, and use in sandwiches or on grilled fish, steak, veggies, or lobster.Use slices as a garnish for grilled chicken or fish.