14139 Spiced Preserved Lemons 30 mins, plus soaking and fermentation time 20 mins 1 quart Tue Jun 02 09:41:00 -0700 2009 Tue Jun 02 10:01:48 -0700 2009 Easy Moroccan CHOW http://www.chow.com/recipes/14139 Tue, 02 Jun 2009 17:01:48 GMT Lemons soaked in lemon juice, salt, and spice A more mellow lemon with a silkier texture and less bite. Preserved lemons add tang and saltiness to many Mediterranean dishes. Try them in our Preserved Lemon and Bitters Vinaigrette, Vegetable Tagine, or Moroccan Charmoula Dressing.

What to buy: Look for lemons that don’t have any wax on the outside for this recipe—organic lemons tend to be unwaxed. If you can only find conventional lemons, wash them briefly under very hot water to remove any wax.

Special Equipment: You will need a resealable quart jar to store the lemons. A wide-mouth canning jar works best.

Game plan: This recipe calls for 7 to 8 lemons for preserving. We recommend you buy a few more just in case you need the extra lemon juice for filling the jar.

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  • Soak lemons in cold water overnight, weighing them down with a plate or plastic bag filled with water. Drain lemons and dry with a towel, removing any dirt.
  • Bring a large pot of water to a boil over high heat (the pot needs to be deep enough so the water covers the jar). Place a clean, resealable 1-quart jar into the water and turn heat down to a simmer. Simmer jar for 10 minutes, then turn heat off, leaving jar in water until ready to use.
  • Working over a bowl, make 4 lengthwise slits in each lemon, starting about 1/2-inch below the stem and ending about 1/2-inch above the base. Go all the way through the skin into the center of the lemon. Squeeze lemon a little from top to bottom so the slit pops open and sprinkle interior of each lemon with about 1 heaping tablespoon of salt, making sure salt gets in the center.
  • Remove the jar from the pot and shake out excess water. Sprinkle remaining salt into the bottom of the sterilized jar. Drop in some of the spices and add lemons, pressing down until they are packed very tightly and their juices are released. Alternate between layers of spices and lemons, stopping when you reach the shoulder of the jar. Really press the lemons in the jar; they should not be able to move around.
  • Pour contents of the bowl over lemons and, if they are not completely covered with their own juices, add more lemon juice. Seal the jar and place in a warm, bright spot.
  • Once a day for the first week, shake the jar and carefully open over the sink to let out any excess gas. After the first week, the fermentation will slow and you’ll only need to shake and “burp” the jar once every seven days. After about a month, the liquid will clear and the lemons will be ready to use. They will keep for up to two months in the refrigerator.
    • ]]>     http://www.chow.com Kate Ramos 67 Condiment/Sauce 43 7 to 8 medium lemons (preferably organic, without a wax coating)

    ]]>     301 3/4 cup kosher salt

    ]]>     279 2 (4-inch) sticks cinnamon

    ]]>     264 1 teaspoon whole allspice

    ]]>     282 1 teaspoon whole coriander

    ]]>     77 3 bay leaves

    ]]>     281 1 teaspoon whole cloves

    ]]>     5931 kate ramos 1 chow 1253 canning 469 citrus 460 condiment 6328 myo 281 no cook 3443 preserving 320 project 6130 home canning 11022 north african 435 vegetarian 1619 omnivore 38 budget 23680 affordable 215 gift 836 adventurous 393 exotic