Preserved lemons

This post is also available in german/deutsch.Full of flavors and a wonderful spice. Preserved lemons are a specialty of the North African cuisine of Morocco and refine vegetables, pasta and rice dishes. Originally used for fish and meat dishes, we find the lemons go well with couscous and vegetables.

How to use they in the kitchen

For the salt lemons, the skin and the brew are used. Before consumption, the lemons are washed off, the pulp removed and the skin cut into fine strips or cubes. Now you can use them for savory couscous dishes for risottos, vegetables or pasta recipes.

The brew makes wonderful dressings and gives creamy sauces or soups a unique taste. Enjoy!

Preserved lemons

1 large mason jar
8 + 1  organic lemons
coarse sea salt

Wash the lemon hot and cut off the ends. Cut the fruit lengthways into quarters so that the ends of the lemon are still held together. Carefully unfold the lemons and spread 1 tablespoon of salt on the cut surfaces, squeeze the fruit firmly together and layer in a mason jar.

Squeeze a lemon and also pour the juice into the mason jar. Pour boiling water over the lemons so that the lemons are completely covered with water. If necessary, weigh down with a clean glass or clay disc. Seal and leave for 3-4 weeks.

Remove the finished lemons with a clean fork, rinse and use the lemon peel for your dishes to refine. The flesh is not eaten, only the skin and the broth are used.

Important: Work cleanly so that the lemons do not spoil.

Gourmet tip: Pickled salt lemons need 3-4 weeks of rest before you can eat them. They are used as seasonings and refine dishes with vegetables and fish, as well as pasta and rice dishes. We use the liquid for salad dressings or sauces.

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Preserved lemons

Salt lemons or Moroccan salt lemons are full of aroma and can be combined great. Whether in dressings, vegetables, rice or pasta dishes.

Course pickled

Cuisine easy

Keyword lemons

Prep Time 15 minutes

Author Klaraslife

Equipment

• 1 large mason jar

Ingredients

• 8 + 1 organic lemons
• coarse sea salt

Instructions

• Wash the lemon hot and cut off the ends. Cut the fruit lengthways into quarters so that the ends of the lemon are still held together. Carefully unfold the lemons and spread 1 tablespoon of salt on the cut surfaces, squeeze the fruit firmly together and layer in a mason jar.
• Squeeze a lemon and also pour the juice into the mason jar. Pour boiling water over the lemons so that the lemons are completely covered with water. If necessary, weigh down with a clean glass or clay disc. Seal and leave for 3-4 weeks.
• Remove the finished lemons with a clean fork, rinse and use the lemon peel for your dishes to refine. The flesh is not eaten, only the skin and the broth are used.

Notes

Important: Work cleanly so that the lemons do not spoil.

Gourmet tip: Pickled salt lemons need 3-4 weeks of rest before you can eat them. They are used as seasonings and refine dishes with vegetables and fish, as well as pasta and rice dishes. We use the liquid for salad dressings or sauces.

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