Mediterranean Preserved Lemons

Ingredients

• Mediterranean Preserved Lemons
• Preserved lemons are used as a condiment in Mediterranean recipes. They are quite simple to make, but the lemons will need to ripen for 30 days before using, so plan way in advance.
• Ingredients:
• 5 lemons
• 1/4 cup salt, more if desired
• Optional Safi Mixture:
• 1 cinnamon stick
• 3 cloves
• 5 to 6 coriander seeds
• 3 to 4 black peppercorns
• 1 bay leaf
• Freshly squeezed lemon juice, if necessary

Directions

Preparation:

If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice, not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

Submitted 7/13/09.
Source:
Submitted By: Mary Tuttle
kirra@electric-pickle.net
Mediterranean Preserved Lemons