2 months ago I made this recipe and I have delighted in the results. Preserved lemons are used in Moroccan cooking, but I have been using it in almost every dish I make. The lemons give a tangy flavor to anything and disappear in the cooking process, that you do not know what tastes so fabulous. I have very successfully used it in pasta dishes , salads, chicken soup, stews, stir fry’s , curries, rice dishes , Pizza, stuffed tomatoes, store bought rotiserrie chicken, and even added it into my St Patrick’s’ Day corned beef boil! I have not tried it in a sandwich …. yet.
It is a secret the world should know, and its so easy to make. Find a clean Mason Jar and you are well on your way. It has become an ingredient I cannot do without.
This is a Marthe Stewart recipe and I was very happy with the result. Do not worry, the end product is not salty as you think it may be.
INGREDIENTS for making Preserved lemons
- 8 lemons, plus more as needed
- Juice of 4 lemons, plus more as needed
- Coarse salt
- 1/2 cup extra-virgin olive oil
Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.
Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.
Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.
If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.
To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.
here is the video and let me know if you try it.