Preserved lemons are the unsung heroes of the citrus world, with a distinctly briny, intense flavor that can lift a dish from mundane to extraordinary. Loved by food enthusiasts and acclaimed chefs around the globe, these potent little flavor packets pack a punch.
Preserved Lemons
Preserved lemons have a deep history compared to their fresh, sunshiney counterparts. Hailing from the Mediterranean and Middle Eastern regions, they have permeated global cuisine, from tagines to pastas, adding an unmistakable umami kick to dishes. Their preparation is simple, yet their complexity of flavor is unparalleled. They are prized for their ability to cut through rich meats and sauces, offering a much-needed acidic balance.
The culinary world isn't the only arena where preserved lemons shine; they boast a list of health benefits. Rich in vitamin C, antioxidants, and containing probiotics from the preserving process, preserved lemons offer a tangy tonic for digestion and immune support.
But what do you pair pickled lemons with? Easy. A sliver of preserved lemon can transform a simple salad into something extraordinary, or lend a fermentative zest to seafood dishes that's unbeatable. I'd reach for some of my fermented lemons when I make Chicken, Bacon and Sweet Potato Skewers or, for a fancier meal, Smoked Salmon with Fresh Vegetables. You won't believe how much flavor is added from this one component.
Ingredients
Serves: 10 Prep Time: 10 minutes Ferment Time: 8+ weeks
- 14 medium and ripe lemons, well washed
- 1 ½ cups coarse sea salt
- 1 cinnamon stick, snapped into 4 pieces
- 1 tablespoon fennel seeds
- 2 thumbs fresh ginger, thinly sliced
How to Make Preserved Lemons
Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.
Stuff those 10 lemon with as much of the salt as possible inside the cavity created.
Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.
Seal the jar and leave in a cool place for 3 days.
After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.
Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.
More Unique Recipes
If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Braised Rabbit with Thyme
- Bacon Wrapped Sausage with Apples
- Nicoise Chicken Stew Recipe
- Paleo Bison Meatloaf
📖 Recipe
Preserved Lemons
Equipment
- 1 Canning Jar
Ingredients
- 14 medium and ripe lemons well washed
- 1 ½ cups coarse sea salt
- 1 cinnamon stick snapped into 4 pieces
- 1 tablespoon fennel seeds
- 2 thumbs fresh ginger thinly sliced
Instructions
- Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.14 medium and ripe lemons
- Stuff those 10 lemon with as much of the salt as possible inside the cavity created.1 ½ cups coarse sea salt
- Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.1 cinnamon stick, 1 tablespoon fennel seeds, 2 thumbs fresh ginger
- Seal the jar and leave in a cool place for 3 days.
- After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.
- Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.
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