Recipe: Preserved Lemons

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This is the most highly anticipated recipe that you didn’t even realize that you couldn’t live without.  You only thought that your kitchen was well stocked and that all your other recipes were doing just fine.  This little addition is kitchen gold, I tell you, gold!

 

Preserved Lemons a.k.a. Sunshine in a Jar of Yumminess

What you’ll need:

A very clean glass jar with lid

A tamper downer (and yes, that is the correct technical terminology)  (not really)

Lemons

Sea salt

A sharp knife

Time

The return on this investment is unreal by the way.  I’m not sure how much more I can gush over these, really.  I buy the lemons when they go on sale.  They’re usually on sale because they’re about to be over ripe.  In other words, you’re going to take the lemons that life hands you, add salt and preserve them to make something even better than lemonade.

Okey dokey (there’s a lot of preamble because the recipe is overly simple).

1. Cut your lemons into quarters or eighths.

2. Put lemons in jar.  (I do this every two lemons because the rhythm seems right.)

3. Put a pinch of sea salt in the jar.  

4.  Tamp down releasing all the juices.

5.  Repeat this process until your jar is full.

6.  Close jar.

7. Wait.

I wait anywhere from 3-14 days.  The longer this sits, the better it gets.

The one thing you want to watch is that at the top of the jar, the lemons are completely immersed in their juices to keep air from getting to the flesh.  

These are good chopped into just about anything.  They are unbelievable with merguez and green salads.  The juice can be used just like you’d use fresh.  Just adjust for the salt.

Enjoy!  Nourish yourself into Freedom.

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2 responses »

  1. THANK YOU for this recipe ! I was thinking about it this week-end, having a little bit of “craving” for it ! I am going to do it this week.

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