Found a new to me way to preserve lemons - salt packed
Has anyone even preserved anything by packing it in salt? I know this was a way 100+ years ago but today I found this recipe and as soon as I get to the store I want to try it. We use a lot of lemons and living in a northern state they just don't grow on the trees here, and in the winter months they can be very pricey. I buy when cheap and make juice, dehydrate a ton, but this sounds like something to try. Not sure about the salt we use very little and wonder if they will taste salty but I'm willing to give it a try.
Now I'm wondering what other things can you preserve with salt?
Moroccan Preserved Lemons
A unique way to keep the flavor and aroma of fresh lemons for up to a year, ready to bring a bright lemony note to any dish.
Keyword: Preserved Lemons
Author: Stephen Scott
· 5 Organic lemons for preserving -scrubbed and dried to remove any wax
· 5 Organic lemons for fresh lemon juice
· 1/2 cup Kosher salt
Preserving the lemons
1. Slice juicing lemons in half and juice well, discarding any seeds in juice
2. Soften the preserving lemons by rolling them back and forth on a wooden cutting board. Quarter the lemons from the bottom down to within 1/4 inch of the top, open them up and sprinkle salt on the exposed pulp, then close back up.
3. Pack into a quart glass canning jar, pushing each lemon down with a wooden spoon. Sprinkle salt between each layer of lemon.
4. Top off with fresh-squeezed lemon juice, making sure that the lemons are covered but leaving an air space of about 1/4 to 1/2 inch before closing with lid.
5. Leave the lid slightly loose and place the jar in an overflow bowl to catch any lemon juice that seeps out during the preserving process.
6. Let the lemons ripen and preserve in a warm place for 30 days, turning the jar upside down once a day to distribute the salt and juice. Open the jar and add lemon juice if needed to keep lemons covered.
7. After 30 days, make sure lemons are covered with juice and store in the refrigerator for up to a year. The preserved lemons will be good for a year, and the leftover pickling juice will be good for another year.
Turn the jar upside down from time to time to redistribute the juice. Make sure that the lemons are covered by juice at all times.
8. If you notice a lemon has become exposed to air in the jar and has a white lacy substance clinging to it, this is a harmless byproduct of preserving and can be removed.
Using the preserved lemons
1. Pull out a lemon with a fork, slice off what is needed for your recipe and rinse under cold running water to reduce the saltiness. Return the unused portion to the jar.
The amount of salt you use is up to you, depending on your level of salty taste preference. The 1/2 cup listed in the ingredients is the minimum to keep the juice brined enough to preserve and protect the lemons, but you can add more if you like a saltier lemony flavor.
We have fallen in love with the beautifully bright hit of lemon scent and flavor these give with the minimum of salt, and we don’t rinse before use but adjust the amount of salt used in the recipe accordingly.
Adapted from Paula Wolfert’s The Food of Morocco