With spring just around the corner, it’s a good time to preserve lemons. It’s true we can find fresh lemons year round, but like other citrus, the fruit is at its peak during winter.
Preserved lemons are common in North African and South Asian cuisines. The method for all is similar and simple and all you need are lemons and salt for your basic recipe. Lemons are sliced and salted, then tightly inserted into a sterilized jar and covered with lemon juice. Indian recipes call for fenugreek, cumin and mustard seeds, as well as ginger, garlic and hot peppers to make a spicy seasoned version, while the Moroccan and Tunisian versions leave the lemon flavor clear of any additions. In Israel there are many versions that include paprika and olive oil or a mixture of filfil-chuma (paprika-garlic oil condiment), that in my opinion add an irresistible flavor to the lemons.
It’s hard to even begin describing why you should preserve lemons and how versatile and taste enhancing they are. Traditionally they’re used in tajines and stews, but pickled lemons work extremely well with grilled fish as a salsa mixed with chopped cilantro and olive oil. Or try them chopped and mixed inside a basic tune salad, in a nod to the famous Tunisian sandwich of tuna, hard-boiled egg, harissa and pickled lemon. They can be mixed into tabbuleh and couscous, or into aioli (over warm potatoes, there’s nothing better!) and try them also in this salad recipe.
Although home-made preserved lemons truly taste best, thanks to the rise in their popularity preserved lemons are now available not only in Middle Eastern markets but also at many Whole Food and Trader Joe’s branches. However, you will notice that they’re preserved usually in vinegar and citric acid, not in lemon juice. Start with the store bought variety if you wish to explore without waiting the thirty days it takes for the lemons to pickle. Otherwise, follow the recipe below to make your own homemade pickled lemons.
1
quart20
minutes4
weeksINGREDIENTS
5-6 lemons, preferably organic, scrubbed and washed
¾ cup kosher salt
2 tablespoons sugar
About 1 cup freshly squeezed lemon juice (of 5-6 lemons)
Olive oil
DIRECTIONS
- You can choose one of two ways to pickle your lemons, both are good. It is extremely important to use clean and completely dry lemons, to avoid any mold later in the process.
- One option is to slice lemons to ¼ inch thick slices, removing seeds as you go. Mix salt and sugar in a small bowl. Arrange lemons slices tightly in the jar, sprinkling with salt-sugar mixture after each slice. Make sure the jar in filled all the way up.
- The second way to preserve the lemons is by quartering lemons almost all the way, leaving quarters attached at the bottom. Mix salt and sugar in a small bowl. Fill each lemon with about 2 tablespoons of the salt-sugar mixture and arrange tightly in the jar. Add any leftover salt-sugar mixture to the jar.
- Let the jar stand in a dark place in the kitchen for 3 days, shaking the jar once a day. Lemons will release juice.
- After 3 days, squeeze enough lemon juice to cover the lemons completely. Top with a thin layer of olive oil to cover the top surface completely. Close the jar and let stand for 3-4 weeks in a dark and cool place. Preserved lemons will keep for a few months, but move them to the fridge after opening the jar.
Pingback: Moroccan chicken in olive, tomato and lemon - Vered's Israeli Cooking