Preserved Lemons

5-6 lemons, well scrubbed
1/4 cup salt - more as needed
Freshly squeezed lemon juice
1 pint-size Mason jar (clean)


1. Quarter each lemon from top to within 1/2 inch of bottom.


2. Salt inside of each lemon and dust rind with salt.

3. Place 1 tablespoon of salt in jar.

4. Pack lemons into jar and push them firmly down adding more salt between them.


5. Press hard to make room for as many lemons as possible and to release their juices.


6. The lemon juice must cover lemons. If necessary add freshly squeezed lemon juice. Fill to top of jar while leaving some air space before sealing jar.


OPTIONAL: Spices such as coriander, peppercorns, red chile flakes, cinnamon and bayleaf can also be added for an even more exotic flavor.


7. Allow lemons to preserve for 30 days at room temperature. Do not place in refrigerator. Turn jar upside down each day to distribute salt and juice. NOTE: A white lacy growth will probably appear in your jar as lemons spend 30 days in their juice. Do not worry about this substance, simply discard it when you open and jar.

8. As needed, rinse lemon well under running cold water.

Preserved lemons keep up to one year if covered with plenty of lemon juice and salt.
If desired, they can be kept in refrigerator.

*** The mixture is far too acidic to have any risk of botulism. I'm told that even after you've opened the jar again following the fermentation process you don't have to refrigerate it, though if you have lemon bits sticking up out of the juice they can discolor. A sort of white lacy substance does sometimes appear in the liquid; this is just a precipitate of oils, salt, and stuff from the pith. Shake the jar and it will go away. I do keep mine in the fridge once they're done, because why not, and after all, it isn't really properly canned.

When using chop whole lemon, rind included. They can be used in salads, with chicken, fish, pork, vegetables and as a last minute garnish.





Sweet Indian Lemon Pickles
This is remarkably similar to the Moroccan Salted Lemon recipe that I'm looking for, except that it uses sugar instead of salt. Adapted from Julie Sahni's "Classic Indian Cooking."

9 Lemons
4 tb Coarse or kosher salt
1 1/2 tb Cumin seeds,toasted, ground
1 tb Coarsely ground black pepper
3 c Sugar
2 tb Seedless raisins
8 Dried, hot red peppers

Wash the lemons in cold water and dry thoroughly.

Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.

Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice.

Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.

On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment.

לימון כבוש - אל חיז'ו

5-7 גזרים קלופים
5 שיניי שום
פטרוזליה קצוצה
1 לימון סחוט
כפית כמון
כפית סחוק
מעט שמן
מלח


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lemon pickles