LAMOUN MAKBOUSS - PICKLED LEMONS
A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.
Provided by EmmyDuckie
Categories Lemon
Time P2DT30m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.
- Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
- Pour oil in jar to cover lemons, and place lid on tightly.
- These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.
- Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.
Nutrition Facts : Calories 104.5, Fat 10.9, SaturatedFat 1.5, Sodium 2830.9, Carbohydrate 4.9, Fiber 2.1, Protein 0.5
PRESERVED LEMONS
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Categories condiments
Time 15m
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams
PICKLED PRESERVED LEMONS
This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.
Provided by Sharon123
Categories Lemon
Time 10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
- Rub salt on exposed flesh and re-form.
- Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
- Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
- Close jar and store on a shelf.
- Occasionally turn jar over to redistribute salt.
- Lemons can be used in two weeks and will keep unrefrigerated for a year.
- To use, rinse slices under cold water to remove salt.
- Remove and discard pulp.
- Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
Nutrition Facts : Calories 216, Fat 3.2, SaturatedFat 0.4, Sodium 113205.8, Carbohydrate 115.6, Fiber 50.8, Protein 13
PICKLED LEMONS
Delicious slices of lemons that retain that zing - wonderful as an addition to Curries and Tagines, very easy to prepare and pickle and wonderful to eat!
Provided by JoyfulCook
Categories Citrus
Time 26m
Yield 2-3 Jars
Number Of Ingredients 4
Steps:
- Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
- mix the water, salt and vinegar together and boil for 6 minutes.
- leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.
PICKLED LEMONS
Make and share this Pickled Lemons recipe from Food.com.
Provided by Gardening Girl
Categories Very Low Carbs
Time 15m
Yield 1 pint
Number Of Ingredients 4
Steps:
- Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
- Place lemons in a bowl with the salt and mix well.
- Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.
Nutrition Facts : Calories 135.1, Fat 5.5, SaturatedFat 0.8, Sodium 56597.7, Carbohydrate 45.2, Fiber 15.7, Sugar 2.9, Protein 4.3
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