Prep 30 mins
Cook 48 hrs
A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.
- Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.
- Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
- Pour oil in jar to cover lemons, and place lid on tightly.
- These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.
- Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.
This was my first experience with preserved lemons, so I didn't really have anything to compare it to, but they worked out very well in North African-Style Stewed Chicken. I'm not sure I used enough salt, because I've heard that preserved lemons are usually pretty salty, and these were just a little salty, but that probably just means it saved me from having to rinse them off before using them. Now I'll have to look up some other interesting recipes to use up the rest of my jar! Thanks for posting :)! Made for The Queens of Quisine for ZWT6 NA*ME