This is a simple way to make preserved lemons. A little drizzle of this stuff goes a long way when making salads, using as a topping, or in your marinades. It's great because it doesn't have just a lemon flavour, it's also got the taste of the dissolved lemon rind, which is amazing. There's nothing quite like it.
Below is a link to my Moroccan Preserved Lemons recipe, which takes a few more ingredients, but is a deliciously fun twist on this recipe.
Prep Time: 15 minutes
Total Time: 2 weeks preserving time minimum
Link: Moroccan Preserved Lemons
Ingredients:
Steps:
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HI THIS REALLY CAUGHT MY EYE AND I AM DEFINITELY GOING TO DO THIS, IT WILL BE MY FIRST PRESERVE EVER AND I WILL BE 82 NEXT MONTH. THANK YOU FOR SHARING. BLESSINGS.
Awesome, Trixie! Happy early birthday to you! I hope you enjoy this. Let us know how it turns out? :)
Once the jar is full, and you cover the lemons with salt, you then add the water which has been boiled and then cooled as noted in the link?
No, the boiled and cooled water is for that other type of Moroccan preserved lemons. For this one, simply layer the salt and the lemons alternately. The juice from the lemons will draw out on their own. You can squeeze some if it's on the dry side as all lemons react differently. But no, no water added here.
Not good for a sodium controlled diet!
I've made these for about 15 years. My lemons are sliced into circles and vegetable oil is covering it all. The bonus is you have a yummy lemon oil to use in other recipes and dressings. I brown chicken, lay the lemon slices atop them, add a smidge of garlic powder, and a handful of green olives and let it all simmer for abt 20 minutes. When done, sprinkle with chopped parsley and serve with white rice. The taste of these lemons is indescribable. So mellow. I've tried to describe the taste to friends but they don't get it.
Kosher, non-iodized, really want to try this and get it right.
Thank you.
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