Preserved Lemons #2
Morocco
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 5 | medium | Lemons |
Lemons
Lemon (pronounced LEM-uhn) is the zesty, high-voltage superstar of the produce drawer, injecting a brilliant bolt of sunshine that wakes up sleepy flavors and cuts through heavy fats like a...
|
|
| 1/2 | cup | Salt » approximately |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
|
|
| 1 | stick | Ground Cinnamon » broken |
Ground Cinnamon
Ground Cinnamon, (pronounced - grownd SIN-uh-muhn) is the ultimate aromatic kitchen staple found in pantries worldwide. Harvested from tree bark, this warm, woody powder brings cozy depth to both sweet...
|
|
| 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... |
|
| 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... |
|
| 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...
|
|
| 1/2 | cup | Lemon Juice |
Lemon Juice
Lemon juice (pronounced lem-uhn joos) is the ultimate splash of sunshine for home cooks looking to add instant brightness to their everyday cooking. This convenient store-bought version provides pure, strained...
|
| 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.
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