Saturday, May 23

Preserved Lemons

I used to cook with preserved lemons yonks ago when I bought a jar from a wonderful little deli. Back then it cost me $11.00 for 1 jar! Cous Cous, Moroccan chicken, oh I'm salivating just thinking about it!

Now if you've never preserved and you'd like to start with something SUPER easy, this might be for you. This list of ingredients fills about 1 litres of jar - so if you want to start small, divide the recipe in half.
What you'll need:
  • 9 regular size lemons (meyer lemons are best but any lemon is fine, just make sure it is scrubbed/clean and doesn't have too thick a skin)
  • 2/3 cup salt flakes (un-iodised salt works best)
  • Olive oil

Sterilise your jars -Preheat your oven to 110degc . Then immerse your jars in pot of cold water (take rubber rims off if your jars have them) and bring them to the boil for 10 minutes.

  • Transfer them with tongs to a baking tray with a teatowel on it. Dry in oven for 15 minutes.
  • Cut 4 of your lemons in 8 wedges each and then mix in a bowl with your salt.
  • Squeeze the remaining 5 lemons into a bowl/jug.
  • Tansfer salted wedges into sterlised jars and fill only to bottom of rim, and then add the lemon juice just to cover the lemons.
  • Wipe any salt, lemon off the rim of jar and seal.

Keep somewhere you will frequent every day (i.e. near the washing machine/toaster etc) and shake every day for 7 days. Then open, top up with olive oil and they'll be ready in 30 days.

Print this post in friendly format

0 lovely comments:


Frills in the Hills Copyright © 2009-2015