Preserved lemons, in my opinion, are a staple you should have on hand in your kitchen. Like roasted garlic it adds complexity and depth of flavor to dishes and it is extremely versatile. The only thing that you really need for it is time. It takes about 3-5 weeks to get it where you want, but the flavor continues to grow with time. As far as versatility, you can use it with meats, seafood, dressings, sauces, salads, etc., the list is pretty much endless.
There are many different ways to make these, but basic gist of all the recipes is to pack your lemons in a a nonreactive container covered with salt and sugar then seal it. I have made these in at least four of the restaurants I've worked in, and each time the recipe has varied a bit. For this recipe I thinly slice the the lemons using a knife or a mandolin, and remove the seeds from the slices. I make a mixture of 2:1 salt to sugar, and mix it, then pack it into mason jars and put them in the back of the refrigerator for a month and a half before I touch them. You can always add some aromatics to the mix if you feel inclined, but I prefer to keep it neutral so that I can use it in more dishes.
Also as a side not I normally will rinse the syrup off the lemons prior to use, then pat them dry.
I prefer using the method I've talked about because you eliminate the majority of seeds, and it's quick. Two other approaches that I've done are as follows:
One way I've made these is to quarter the lemons without going through the lemon, keeping them intact but split. You can then pack the insides with the salt/sugar and into a container as well.
Another approach was to peel the lemons, then using a very sharp paring knife, cut all the pith off the lemon and just preserve the skins. This is also a way to start candying the lemon skin as well.
Ingredients
Lemons 6 ea large
Salt 3 cups
Sugar 1 1/2 cups
Mason jar & lid 1 or 2 depending on lemon size
aromatics (thyme, peppercorns) if desired
Method of Procedure
Mix your salt and sugar together in a 2:1 ratio. Add any aromatics to the mix if desired*.
Thinly slice your lemons using a sharp knife or sharp mandolin then remove the seeds.
Cover the bottom of your mason jar with the salt and sugar and begin packing the jar with lemons while adding the mixture to it. Pack the jar tight and seal.
Put the jars in the fridge for 5 weeks. The salt and sugar with disolve into a syrup.
*If you are adding other flavors to the mix, make sure you crush the herbs or spices into the salt and sugar to help release the oils
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