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Preserved Lemons

 

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Preserved Lemons
 

 

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Recipe

Preserved Lemons

You can make these with water or an equal mix of lemon juice and water, but I much prefer them in pure lemon juice. I use these all the time, I blend it into my hummus, sprinkle the rind on grilled fish, and stuff my chicken with a whole lemon, and I dice preserved lemons and mix them into salads, rice, and vegetables.

Times

  • Prep Time : 10 min
  • Ready Time : 10 min

Servings

8 s

Ingredients

  • 8 lemons (about 11/2 pounds)
  • About 1/2 cup kosher salt
  • 1 cup fresh lemon juice, plus more if necessary
  • 2 tablespoons olive oil

Directions

Preparation

1 Cut off the very ends of each lemon. Cut each one lengthwise into quarters, cutting to but not through the opposite end. Sprinkle 2 tablespoons of salt into the cut sides of each lemon.
2 Put the lemons in a large jar (it”s find if you have to squeeze them in, beacuase they will shrink), and cover completely with lemon juice. Let sit for a day.
3 The enxt day, if they are not covered with lemon juice, pour a thin film of live oil over the lemons. This will help keep them sealsed while they preserve. Put the jar in the refrigerator and allow to cure for 2 to 3 weeks. Before using, scarpe off the pulp if desired.

Special instructions

You can make these with water or an equal mix of lemon juice and water, but I much prefer them in pure lemon juice. I use these all the time, I blend it into my hummus, sprinkle the rind on grilled fish, and stuff my chicken with a whole lemon, and I dice preserved lemons and mix them into salads, rice, and vegetables.

Source:

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

About Joan Nathan

avatar

Joan Nathan is the author of ten cookbooks including the recently published "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France" (Knopf, November 2010).  She is a regular contributor to The New York Times, Food Arts Magazine and Tablet Magazine, among other publications.

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