PICKLED PRESERVED LEMONS
This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.
Provided by Sharon123
Categories Lemon
Time 10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
- Rub salt on exposed flesh and re-form.
- Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
- Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
- Close jar and store on a shelf.
- Occasionally turn jar over to redistribute salt.
- Lemons can be used in two weeks and will keep unrefrigerated for a year.
- To use, rinse slices under cold water to remove salt.
- Remove and discard pulp.
- Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
Nutrition Facts : Calories 216, Fat 3.2, SaturatedFat 0.4, Sodium 113205.8, Carbohydrate 115.6, Fiber 50.8, Protein 13
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Vukani Sphe
[email protected]I'm not sure what to do with preserved lemons, but they sound interesting.
Shakeel Awan
[email protected]I've been looking for a good recipe for preserved lemons. This one looks perfect!
Arman
[email protected]These lemons are a great way to add flavor to your dishes. I especially like using them in marinades.
Kameron Begay
[email protected]I made these lemons last week and they turned out great! I'm so glad I found this recipe.
Sudeep Best
[email protected]I've never had preserved lemons before, but I'm definitely going to try this recipe. They look delicious!
Mun Jung
[email protected]These lemons are so easy to make and they taste amazing! I love using them in my cooking.
jems Aldin
[email protected]I've been making these preserved lemons for years and they are always a hit! I use them in everything from salads to tagines. They add a delicious, bright flavor to any dish.