Preserved Lemons | Keldons Cookery

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Preserved Lemons
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Preserve your cheese longer by storing it in an airtight container with a few sugar cubes. This simple trick prevents molding, extending the cheese's shelf life, and making sure its deliciousness for many more days to come. You'll be able to enjoy your cheeses for longer.

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Preserved Lemons #2

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These Preserved Lemons will keep up to a year in the refrigerator. The brine can be reused two or three times over the year, simply add more lemons.

Fatima E. | April 5th, 2024

Recipe of Morocco

Ingredients:

Qty	Unit	Ingredient
5	medium	Lemons	Lemons Lemons, pronounced "LEM-uhns," are bright yellow citrus fruits famous for their strong sour taste. They're a popular choice in kitchens around the world for adding extra flavor to food, drinks, and desserts. Packed with Read more...
1/2	cup	Salt » approximately	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	stick	Cinnamon » broken
3	whole	Cloves	Cloves Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications. Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are Read more...
6	whole	Coriander Seeds
4	whole	Black Peppercorns	Black Peppercorns Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black. Black, white and green peppercorns Read more...
1	each	Bay Leaf	Bay Leaf Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
1/2	cup	Lemon Juice

Prep Time	Process Time	Overall Time
1 Month	N/A	0 minutes

Directions:

1. In a small bowl, mix the broken cinnamon stick, cloves, coriander seeds, peppercorns and bay leaf. Set aside.

2. Quarter the lemons from the top to within 1/2 inch of the bottom, being careful not to cut all the way through.

3. Sprinkle salt on the exposed flesh, then reshape the lemon.

4. Place 1 tablespoon salt on the bottom of a sterilized one-pint canning jar.

5. Pack the lemons in, one at a time, and push them down.

6. With each addition of the lemons, add the spices between the layers.

7. Press the lemons down firmly to release their juices and to make room for the remaining lemons.

8. All five lemons should fit into this jar.

9. If the juice released from the squashed lemons does not cover them, add freshly squeezed lemon juice.

10. Leave 1/4 inch air space before sealing the jar.

11. Store the jar in a warm place, shaking each day to distribute the salt, spices and juice.

12. Let the lemons steep for at least 30 days before using.

13. To use: Rinse the lemons, as needed, under running water. Discard the seeds.

Submitted by Fatima E. | April 5th, 2024 See all of Fatima E.'s Recipes.

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Tested and True

Keep your wooden cutting board clean and fresh, simply sprinkle coarse salt over the surface. Using a lemon half, scrub the board, letting the salt and lemon do the heavy lifting. Not only does this method clean, it also deodorizes, giving your board a fresh scent.
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@Fatima E. \| April 5th, 2024
These Preserved Lemons will keep up to a year in the refrigerator. The brine can be reused two or three times over the year, simply add more lemons. I gave it a 5