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Wednesday, March 7, 2012

Preserved Lemons Freshly Canned Recipe

Preserved Lemons Freshly Canned Recipe

How to Make Preserved Lemons



Many North African and Middle Eastern recipes use preserved lemons, lemons that have been pickled in salt and lemon juice. Preserved lemons are one of the indispensable ingredients of North African and Middle Eastern cooking used in lamb and vegetable recipes. Here is an easy recipe for preserved lemons using only lemons and salt.



How to Make Preserved Lemons


Preserved Lemons Freshly Canned Recipe




Ingredients

8-10 large lemons
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar


Directions

Place 2 tablespoons of salt in the bottom of a sterilized jar.

One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.


Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.


Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.


To use, remove a lemon from the jar and rinse thoroughly in water to remove the salt. Discard seeds before using. Discard the pulp before using, if desired.

Store in refrigerator for up to 6 months.


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