Preserved Lemons: the delicious condiment recipe - Pantry staples

Author: Gregory Robitaille

Pantry staples Miscellaneous Everyday cooking

Traditionally used in Moroccan and Middle Eastern cuisines, preserved lemons give an authentic citrus flavour to tagines, and can also be used to add mellow lemony notes to salads and pasta dishes. Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Preserved Lemons, Limes, and Oranges
Preserved Lemons: the delicious condiment recipe
How to make preserved lemons
Preserved Lemons
How do you make preserved lemons at home?
How to store lemons in a jar?
How do you preserve the skin of a lemon?
How much salt do you need to preserve 5 lemons?

Preserved Lemons, Limes, and Oranges

Learn How to Make Easy Preserved Lemons, Limes, and Mandarin Oranges for a tasty and versatile condiment for your Traditional Foods Pantry.
Provided by: Mary's Nest
Yields: 3 servings
Cuisine: Mediterranean
Number of ingredients: 5

Ingredients:

Lemons
Limes
Mandarin oranges
Fine ground sea salt (or Kosher salt)
Herbs and spices (optional)

How to cook:

First, cut off the stem and tail of each piece of citrus.
Next, slice each piece of citrus twice, 3/4 of the way down from the tops making an X. Do not cut all the way through. (Watch the video to see how to make the slices.)
Take the first jar, and sprinkle about a tablespoon of salt on the bottom.
If you want to add any herbs or spices, place them at the bottom of the jar. (Watch the video for an example.)
Starting with the lemons, fill the cavity of each lemon, one at a time, with salt, and then place the lemon to form a layer into the first jar. After each layer of lemons is placed into the jar, squeeze them in as tight as possible and sprinkle them with salt before proceeding to add the next level of lemons. Repeat the process until you can fit as many lemons as possible in the jar. Be sure to press down on each layer of lemons as you fill the jar. After you have completed filling the jar with lemons, put a lid on the jar.
While you were packing the jar, the lemons should be releasing juice to be covered with lemon juice. If they are not completely covered, wait a few days. When you check on them, if they are not yet covered with lemon juice, you can add additional lemon juice to make sure all the lemons are submerged under the juice.
Store jar in a pantry or cupboard, out of direct sunlight, for 30 days.
Repeat this process with the limes and the mandarin oranges.
After 30 days, transfer preserved citrus jars to the refrigerator. The preserved citrus will last up to six months while refrigerated.

Notes: How to Make and Use Preserved Lemons, Cut each lemon into quarters, from the top, ALMOST all the way through — just leave the quarters attached at the bottom. Put some kosher salt …

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preserved lemons limes and oranges preserved lemons the delicious condiment recipe lemons the delicious condiment recipe

Preserved Lemons: the delicious condiment recipe

Preserved lemons are a popular condiment in Moroccan and Middle Eastern cooking. Sweet yet tangy, simply cut up the lemon and bottle them in a sugar syrup.
Provided by: Cookist
Total time: 35 minutes
Yields: 10 servings
Number of ingredients: 3

Ingredients:

Lemons,
Sugar, 500 g
Water, 500 ml

How to cook:

Cut the lemons into slices.
Remove the seeds and place the slices in a bowl.
Cover with water and refrigerate for 2 hours.
Use the water to make lemonade. Place the slices in a pot with new water, and let cook for 10 minutes.
Mix sugar and water in a pot, and cook until you get a syrup. Add the lemon slices to the syrup and cook for another 10 minutes. If the lemons happen to break apart during the process, don't worry. But if you want to keep your lemons as whole as possible, use the blunt end of a muddling to press the lemons down into the syrup.
Place the slices in a glass jar and fill with the syrup.
Close, then serve and enjoy when using!

Notes: Preserved Lemons Uses & How to Make Them at Home, Fill the packed jar(s) with lemon juice** making sure that all the lemons are fully covered. Leave to cure in a cool place/lower room temperature …

How to make preserved lemons

Traditionally used in Moroccan and Middle Eastern cuisines, preserved lemons give an authentic citrus flavour to tagines, and can also be used to add mellow lemony notes to salads and pasta dishes. Once made, they will need to be stored for a month to allow the intense flavours to develop. Find out how to make these pickled treats with our simple step-by-step recipe.
Provided by: Tesco Real Food
Yields: 0 servings
Cuisine: Middle Eastern
Number of ingredients: 3

Ingredients:

8 small unwaxed lemons
Sea salt
Black peppercorns

How to cook:

Sterilise the jar
Preheat the oven to gas 1, 140°C, fan 120°C. In a bowl of hot soapy water, thoroughly wash a 1-litre clip-top jar with a rubber seal. Place the jar in the oven to dry completely, then boil the rubber seal in boiling water for 2-3 minutes to kill any bacteria (do not place this in the oven as it will damage). When the jar is dry, remove from the oven and allow to cool slightly. While the jar is still warm, sprinkle 2 tsp salt into the bottom – this will keep it sterile.
Prepare the lemons
Place 8 small unwaxed lemons in a large bowl, pour over cold water to cover, then drain. Cut off the stalk ends and slice the lemons lengthways into quarters, leaving the last 2½ cm intact so the fruits stay in one piece.
Fill the jar
Sprinkle the inside of a lemon with 1 tsp sea salt and place in the jar, pushing down firmly. Sprinkle over a few peppercorns and 1 tsp salt before repeating with the next lemon. Continue until all the fruit is tightly packed. This allows the juices to be released. Now squeeze over the juice of 4 small lemons.
Store
Making sure the jar is full, seal tightly and turn a few times to allow the juice and salt to mix. Store in a cool dark place for 1 month.
Remove the flesh
Open the jar and remove a lemon. Scrape out the insides and discard. Only the skins and pith are used as the insides are mostly inedible due to the salt.
Serve and enjoy
The skin and pith can be used whole to flavour tagines, chopped finely for pasta dishes, or whizzed with oil to make a salad dressing. The preserved lemons will keep for up to a year.
Ingredients
Here's all you need to make these useful kitchen must-haves. Be sure to note down the ingredients or take a screenshot before heading to the shops. 8 small unwaxed lemonsSea saltBlack peppercorns

Notes: 1 Simply Recipes reviews, Review groups:

Preserved Lemons

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by: THOMASSHERBOURNE
Total time: 15 minutes
Prep time: 15 minutes
Yields: 32 servings
Number of ingredients: 4

Ingredients:

4 large lemons, cut into 8 wedges each
¾ cup kosher salt
1 cup lemon juice
¾ cup olive oil

Nutrition:

How to cook:

Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Notes: How to Make Preserved Lemons with Salt, Instructions Start by cleaning your quart jar in hot soapy water. Dry with a clean towel. Clean the outsides of the lemons, rinse and Stand the …