Sake + Spirits
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What do you do when life gives you lemons?? Preserve them!!! Aya A. just moved into a new home in Campbell, where a lemon tree grows in abundunce in the backyard. She kindly gave me a bag full of these ripe, golden fruit, and I decided to preserve them Moroccan style.

Not only are these preserved lemons so EASY to make (which is, of course, the main reason why I chose to use the lemons in this way), but they add a unique zip to all sorts of dishes. Add them to chicken/ seafood/ vegetables, soups, sauces, pasta dishes, even cocktails (sure, why not?? Paystyle, that's all you).

I consulted a number of recipes, which all essentially gave the same directions. Here's my favorite over by the ladies at Kitchen Caravan- it's a video so no reading, yay!

Alright, so all you need is kosher salt, sterilized jars and lemons. That's it!

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Chop off the pointy ends and then slice an 'X' lengthwise ALMOST all the way through (but not all the way!), like this:

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Slather the lemons with a spoonful of salt.

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Drop in a tablespoon of salt into the jar per lemon. Don't be shy with the salt- we drown these yellow suckers in them, no holds barred. Squish the lemons down so the juice flows out a bit, and makes room for more lemons.

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David Lebovitz suggested sticking a cinnamon stick and/or bay leaf into the jar before sealing, which I did. These lemons should be ready in about a month. At that point, I'll let you know whether or not this venture was successful!

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5 comments

  • Off the hook! Hell yeah, send me a jar and I'll work those babies in a drink!

    Paystyle on

  • So glad you made these – I consider my larder empty without a jar of these on hand.

    Jud-san on

  • Aldo – traditionally they're used in Moroccan and other Middle Eastern dishes.

    Paystyle on

  • So are these supposed to be used in drinks or does this like make a jam or something?

    aldo on

  • Jud- any recipes of choice off hand that you'd like to share???

    kayoko on

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