Many of you know how much I love Mediterranean food and asked for the recipe for Preserved Lemons. This recipe is one that can be changed to suit your individual taste. I tend to like lots of spicy flavor, so, it is easy to switch things up depending on what you are in the mood for simply by putting together a mixture of preserved lemons, olive oil and spices
The type of lemons you use is up to you, however, since I grow Meyers Lemons here on my urban farm, and also because the flavor has a totally different note than the lemons that we typically find at the market, they are usually my lemon of choice.
Preserved lemons, which will take up to a minimum of three weeks to cure, have a very rich and distinct flavor that is especially good on chicken or fish. Mediterranean and Moroccan dishes will usually call for preserved lemons for many of their recipes. And if you love paella as I do, then you must keep a jar of this on hand.
This recipe is very simple to make and will last for months stored in the refrigerator. Enjoy!
Ingredients
1 quart canning jar, sterilized ( I use the old fashioned jars with a rubber seal. If you have the traditional jar with a lid, you will need to cover the jar with parchment paper to prevent reaction to the lemon juice)
3-4 large lemons, plus the juice of 1 lemon to prime, or start the release of juices
4-5 TBS. Kosher Salt
Instructions
Scrub lemons and dry with a paper towel. Cut each lemon into quarters to the tip of the lemon, making sure not to cut completely through. In other words leave one end of the entire lemon in tact. Add each lemon to jar and press down to make a tight fit. Add Kosher salt over top of the lemons and pour reserved lemon juice over the mixture. Turn jar bottom side up to gently distribute the lemon juice and salt. Seal and store upright in the refrigerator for at least 3 weeks.
Tip: To spice up the lemons, add spices such as red pepper flakes, cumin, cloves, etc. My recommendation is to portion out the lemons for each recipe, and mix into that portion whatever spices you might need.
How good is that… Bon apetit!
