Preserved Lemons is a traditional North African recipe for lemons preserved in sea salt, the use of which is a feature of North African cookery. The full recipe is presented here and I hope you enjoy this classic North African version of Preserved Lemons.
This is very simple to make, but the results, after just one week of pickling are truly fantastic. As well as preserveing lemons, this also works well with lime and cumquats.
Go to the printable version of the recipe
180g coarse sea salt
lemon juice
Secure the lid tightly and place in the refrigerator. Each day for the next seven days give the jar a shake. After a week, the lemons will have softened and intensified in flavour, making them ready for use.
Once you open the jar to remove the couple of sections add a thin layer of olive oil to keep the air out and keep stored in the fridge.
This is a key ingredient in this site's:
Roasted Whole Easter Salmon with a Fusion Twist recipe
Goat Tagine recipe
Chicken and Lemon Tagine recipe
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon) Recipe
This is very simple to make, but the results, after just one week of pickling are truly fantastic. As well as preserveing lemons, this also works well with lime and cumquats.
Go to the printable version of the recipe
Preserved Lemons Recipe
Ingredients:
6 whole small lemons180g coarse sea salt
lemon juice
Method:
Clean the lemons and dry them thoroughly. Remove the ends then cut into eight sections. Place in a bowl and toss with about 180g of coarse sea salt. Pack these lemon slices into a large airtight jar so that they fit snugly. Squeeze the juice from sufficient fresh lemons so that the lemon juice completely covers the lemons in the jar.Secure the lid tightly and place in the refrigerator. Each day for the next seven days give the jar a shake. After a week, the lemons will have softened and intensified in flavour, making them ready for use.
Once you open the jar to remove the couple of sections add a thin layer of olive oil to keep the air out and keep stored in the fridge.
Printable version of the Recipe
north africa, pickles, preserves, fruit, brine, vegetarian
Preserves
North Africa
Preserved Lemons
https://fabulousfusionfood.blogspot.com/2019/04/preserved-lemons-recipe.html
Preserved Lemons. This is a classic North African recipe for lemons preserved in brined lemon juice that make a fantastic flavour addition to fish dishes and tagines.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b3M0dWyoBqH85BXHBB_NPnkMCYfU-MbCNB0xB2dNX-hKu9LZqKhZsBOCegf7UT2m-6lCZiWoA3DmFBPpX4p-BjLjywfGcGMiTBPtsv6JYZx1Hx89kKF7XXtjFbYskFrJC1qVDSszBJo/s1600/Roast_Salmon.png
2019-04-14
Yield: 1 Jar
Preserved Lemons
Preserved Lemons. This is a classic North African recipe for lemons preserved in brined lemon juice that make a fantastic flavour addition to fish dishes and tagines.
prep time: 10 mins
cook time: 7 days
total time: 7 days
Ingredients:
- 6 whole small lemons
- 180g (1 cup) coarse sea salt
- lemon juice
Method:
- Clean the lemons and dry them thoroughly. Remove the ends then cut into eight sections. Place in a bowl and toss with about 180g (1 cup) of coarse sea salt. Pack these lemon slices into a large airtight jar so that they fit snugly. Squeeze the juice from sufficient fresh lemons so that the lemon juice completely covers the lemons in the jar.
- Secure the lid tightly and place in the refrigerator. Each day for the next seven days give the jar a shake. After a week, the lemons will have softened and intensified in flavour, making them ready for use.
- Once you open the jar to remove the couple of sections add a thin layer of olive oil to keep the air out and keep stored in the fridge.
- This is a key ingredient in this site's Roasted Whole Easter Salmon with a Fusion Twist recipe.
© Dyfed Lloyd Evans
This is a key ingredient in this site's:
Roasted Whole Easter Salmon with a Fusion Twist recipe
Goat Tagine recipe
Chicken and Lemon Tagine recipe
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon) Recipe
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