Guest guest Posted November 18, 2000 Report Share Posted November 18, 2000 * Exported from MasterCook * Preserved Lemons Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 82 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** A staple seasoning in North African cuisine, lemons preserved in salt are both a condiment and an ingredient, adding a soft, briny accent to salads and tagines that's altogether different from fresh lemon. The skin is what's used, but Kitty Morse, author of Come With Me to the Casbah, uses the soft flesh as well, in vinaigrettes, soups, and other dishes. You can buy these at Middle Eastern delis, but they're not hard to make and they're a pleasure to have in the kitchen. To make preserved lemons, first sterilize a clean jar large enough to hold the number of lemons you plan to use by submerging it in a pot of boiling water for a full minute. Carefully lift it out with a pair of tongs, allowing the water to drain out, then set it upside down on a clean towel to drain. You'll need enough lemons to fit in the jar plus extras for juice. Rinse them under warm water, then cut four lengthwise slits in each lemon, going from near the top almost to the bottom, but don't cut all the way through the fruit. Rub sea salt or kosher salt generously into the slits, then put the lemons in the jar, packing them tightly. Add fresh lemon juice to within 1/2 inch from the top, then cover and put in a cool dark place or the refrigerator to cure for 3 weeks. Sometimes a white film develops over the lemons-just rinse it off. Preserved lemons will keep, refrigerated, for 6 months or longer. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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