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Preserved Lemons
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Lulubells
Posts: 187 Forumite
Strange question for you - I have a recipe for preserved lemons which I know are used alot in morrocan cooking - but can they be used in anything else ? I wanted to make a jar for a prezzie but they would probably only get as far as a G&T - are they suitable for that kind of use ?
Currently on a life sort-out !! ...reducing bills, decluttering and getting into fitness - busy bee 
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Well I love Morroccan food and use preserved lemons alot and I am also rather partial to a G & T but..... NO NO NO you most definitely would not put preserved lemon slices in your drinks.
I use them in tagines and Morroccan salads and cut away the flesh and only use the rind. They are preserved in salt and do develop a very distinctive flavour which I imagine you either love or loathe. I love em !0 -
Lulubells wrote:Strange question for you - I have a recipe for preserved lemons which I know are used alot in morrocan cooking - but can they be used in anything else ? I wanted to make a jar for a prezzie but they would probably only get as far as a G&T - are they suitable for that kind of use ?
Well .... are you going to share the recipe, or not? Warning ..... I'm a peri-menopausal axe-wielding maniac0 -
this is how I do mine, they are NOT for g&t, and are better the longer they are kept.
For however many lemons, or limes you have, you need as many teaspoons of salt, black peppercorns, cumin seeds and teaspoons of lemon or lime juice.
e.g. if you have 8 lemons its 8 tsp salt, 8tsp peppercorns and so on.
have ready some sterilised jars big enough to put the fruits in
Clean the fruits
cut into quarters but leave attached at one end
grind the dry ingredients together in a pestle and mortar do NOT use ready ground pepper or (AARGH) white pepper
get a spoon or your hands, its better to use a big baking tin to do this over, and divide the dry ingredients between the fruits, rubbing it in as you go
put the fruits into a jar/jars, they can be fairly tightly packed
finish off by adding the lemon or lime juice, one tsp per fruit.
put the lid on
shake it
You must leave the jar on a sunny windowsill as much as poss. The fruits will darken and lose their colour, they will go brownish, they are NOT 'off'. I have been doing this for years and never had mould or rot in the lemons or limes. Don't eat for at least 6 months, and you should tip them up every day to make sure the juice gets in and around the fruit.Dont do them in the airing cupboard, it os the sun that's the essential thing. We get little bursts of that even this time of year.
When you want to open them and eat them you can use as an accompaniment to curry/couscous or put them in stews/casseroles, or eat them as a snack (yes I do!) 1/4 of a fruit per person should do unless they take a real fancy to it.
This is cheap and very cheerful! You can tell folk it took a year to make and they will think you made loads of effort.
I store mine on the windowledge although theres no need to once they are 'done', mine are about 2 years old
Member no.1 of the 'I'm not in a clique' group :rotfl:
I have done reading too!
To avoid all evil, to do good,
to purify the mind- that is the
teaching of the Buddhas.0 -
someone enquired about what was lurking in my big jar on the windowsill, so I opened the jar and let them have a sniff. It is surprising how lemony they are still! must eat some this week, or else split the quantity into smaller jars for xmas presents, if I can part with it...Member no.1 of the 'I'm not in a clique' group :rotfl:
I have done reading too!
To avoid all evil, to do good,
to purify the mind- that is the
teaching of the Buddhas.0 -
Sorry Debt_Free_Chick only just been back on forum ! the recipe I have is as follows - haven't used it yet ....
5 lemons
1/4 cup salt, more if desired
Optional Safi Mixture:
1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
freshly squeezed lemon juice, if necessary
Instructions
If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice, not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.
To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.Currently on a life sort-out !! ...reducing bills, decluttering and getting into fitness - busy bee0
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