Preserved Lemons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 smallish thin skinned lemons
¼ cup (60 ml) vinegar
boiling water
5 cups (1.25lt) of water
1½ 375 ml (cups) of coarse salt
olive oil
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Directions: |
Directions:Wash the jars in which you plan to pack the lemons (and the lids) with hot soapy water. Then rinse with boiling water. Put the lemons in a mixing bowl, add the vinegar and pour boiling water over. When cool enough to handle, scrub the lemons. Prick them all over with a fork (± 5 times) and cut them into quarters (but not right through), start at the pointy end of the lemon and cut towards the stem end. Pack tightly into the sterilised jars.
Bring the water to a fast boil and dissolve the salt in it, some salt may remain undisolved. Pour this boiling brine over the lemons in the jars until the lemons are completely covered. Pour a thin layer of olive oil over the salt water to keep out the air. Seal the bottles with the lids.
Don't use immediately - wait at least a week. Keeps in a dark cupboard for up to 6 months before use. |
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Personal
Notes: |
Personal
Notes: HOW TO USE
Only the peel is used. Scrape off the fleshy part of the lemon and discard. Cut the rind into strips. Be careful when adding to dishes. Do not oversalt the dish as the lemons are salty. Excellent in chicken and lamb dishes. Very good in savoury rice and with fish dishes.
these lemons will be your very own gourmet secret, they add flavour to so many dishes. Add some to a waterblommetjie bredie just before serving, or a beef stew with tomatoes, or a Moroccan chicken dish. All superb!
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