Make your own preserved lemons and add some Middle Eastern zing to your salads, it will give them a concentrated lemon flavour without any sour tartness.
To use preserved lemons in your salad make sure you scoop out the soft flesh and keep to use in your next tagine, casserole or sauce, then finely chop the soft peel before adding to your salads.
Step-by-Step Instructions
Place 1 tablespoon of the coarse sea salt into a sterilized jar. Squeeze your lemons.
In a mixing bowl add the quartered lemons, lemon juice, sea salt and spices and mix well.
Add the mix to your sterilised jar, press down hard on the lemons to release of much of their juice as possible.
Top up with additional lemon juice if required, all the lemons must be covered otherwise they may develop mould. Wipe the jar clean from the lemon juice and salt.
Seal the jar and leave in a cool, dark place (not the fridge) for at least a week (ideally one month) for the lemons to mature.
Once mature store in your fridge.
Uses For Preserved Lemons
- Culinary Enhancer: Add chopped preserved lemon to marinades, dressings, or sauces for a burst of intense citrus flavor.
- Rice and Grain Dishes: Toss a few spoonfuls into rice or couscous for an exotic twist.
- Seafood Delight: Complement the flavours of fish and seafood dishes with the unique taste of preserved lemons.
- Salads: Sprinkle chopped preserved lemons on salads or mix them into a vinaigrette for a refreshing kick, it's great with avocados and greens.
- Tagines and Stews: Elevate your Moroccan-inspired dishes by incorporating preserved lemons into tagines and stews.
Common Questions
How Long Do Preserved Lemons Last?
When stored in a cool, dark place, preserved lemons can last for up to six months or even longer. Refrigerating them can further extend their shelf life.
Can I Use Any Type of Lemon?
Unwaxed lemons are best for this recipe so avoid the bright shiny ones as they have probably been waxed.
How Can I Store Leftover Preserved Lemons Once the Jar is Opened?
Once the jar is opened, store it in the refrigerator and make sure that the lemons are submerged in their brine to prevent them from spoiling.
Recipe Card
Ingredients
- 4 unwaxed lemons (scrubbed and cut into quarters)
- 4-6 lemons 1 juiced
- 4 tbsps coarse sea salt 1
- 1 small cinnamon stick
- 1 small bay leaf
- 2 whole cloves
Instructions
- Place 1 tablespoon of the coarse sea salt into a sterilized jar.
- In a mixing bowl add the quartered lemons, lemon juice, sea salt and spices and mix well.
- Add the mix to your sterilised jar, press down hard on the lemons to release of much of their juice as possible. Top up with additional lemon juice if required, all the lemons must be covered otherwise they may develop mould. Wipe the jar clean from the lemon juice and salt.
- Seal the jar and leave in a cool, dark place (not the fridge) for at least a week (ideally one month) for the lemons to mature.
- Once mature store in your fridge.
Notes
- makes one small jar
- you may need some more depending on the size of your lemons
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