It is commonly known that lemons are extremely beneficial fruits for our health. That’s why Indian and North African cuisine use preserved lemons in cooking.
People add lemons to any healthy routine, but know they can learn how they can use fermented version of lemons and how they add a rich complexity which can be added to many different meals and drinks like smoothies, meat dishes, salads, etc.
Homemade Preserved Lemons
The process of prepearing preserved lemons is very simple since there is no need for cooking.
– 1 tablespoon of sea salt per lemon
– 4-6 organic lemons
– Sterilized quart jar with lid
1. Remove any stems and slice a deep X into each of the lemons, in fact you should cut each lemon nearly into quarters but not going all the way through.
2. Separate the lemon into halves by pinching it, then completely cover it in a little less that half a tablespoon of salt. Pinch it in half the other way and pour same amount of salt into the other half.
3. Before putting the first lemon in the quart jar, pour a layer of salt into the bottom, and then press the salt-filled lemon into the bottom of the jar and repeat with the remaining lemons.
4. Squeeze all the lemons together into the jar and add a bit more salt on the top of the lemon.
5.Once done, seal the jar well and leave it for 2 or 3 days, but you should press the lemons down every day to make sure they are sitting below the lemon juice to ensure preservation.
6. Move the lemons to the fridge and wait three weeks before using to allow the rinds to pickle fully.
If you want to use them, rinse the lemons, scrape off the pulp, discard any seeds and chop or mince the rind. They’ll keep in the fridge for up to 6 months.
For your recipes,you will use the rind from the preserved lemons, not the juice or pulp. All you need to do is to rinse the salt off, remove the flash from the rind and you can add them to anything you want.