Questions & Answers - Preserving Lemons
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I have spent hours looking for information on the preservation and storing of Meyers Lemons. My husband found an article in one of our local newspapers, and I can't find it, stating you can store the whole meyers lemons in rock salt until ready to use. Is this true? I have
two dwarf lemon trees and I am concerned I won't be able to keep up with
them and won't want them to go to waste. Do you have any suggestions? -
William (1/9/00) Answer: Moroccan Preserved Lemons 6 to 8 lemons Kosher salt Paprika 1 teaspoon black peppercorns, crushed Olive oil 3 garlic cloves, peeled and lightly crushed 3 bay leaves 1 cinnamon stick Vegetable oil Cut the lemons in half lengthwise and cut each half into quarters. Remove the visible pits and generously coat the lemon pieces in kosher salt. Set on a pastry rack to drain. Set aside for 24 hours. Pat the lemon pieces with a clean kitchen towel and arrange in layers in a sterilized glass jar. Lightly sprinkle each layer with a little paprika, crushed pepper and olive oil. Add the garlic clove and a bay leaf at every third level and the cinnamon stick in the middle. Cover the lemons with a combination of 1/2 olive oil and 1/2 vegetable oil. Seal and refrigerate. In about 3 weeks, the pickled lemons will be soft, mellow, and ready to eat. Keeps for 6 weeks after marinating. Serve in tangine dishes, grilled fish
and curry dishes. Preserved Lemons 5 lemons (Meyer, if you can get them, otherwise use thinner-skinned ones) 1/4 cup salt Fresh-squeezed lemon juice 1 cinnamon stick (optional) 3 cloves (optional) 5 to 6 coriander seeds (optional) 3 to 4 peppercorns (optional) 1 bay leaf (optional) If you wish to soften the peel, soak lemons in lukewarm water for 3 days, changing water daily. Quarter the lemons from the top to within 1/2 inch of the bottom; sprinkle salt on the exposed flesh and reshape fruit. Place 1 tablespoon salt on the bottom of a sterilized one-pint mason jar. Pack in the lemons and push them down, adding more salt and the optional spices between the layers. Press the lemons down to release their juices and to make room for the remaining lemons. If the juice released from the squashed fruit doesn't cover them, add freshly squeezed lemon juice to cover. Leave some air space before sealing the jar. Let the lemons ripen in a warm place for 1 month, shaking the jar everyday to distribute the salt and juice. To use, rinse the lemons (or quarters) as needed under running water, removing and discarding the pulp - use peel. There is no need to refrigerate after opening. Preserved lemons will keep up to a year and the pickling juice can be used 2 or 3 times over the course of a year.
Seven-Day Preserved Lemons 2 ripe lemons 1/3 cup coarse (kosher) salt 1/2 cup fresh-squeezed lemon juice Olive Oil Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with the
salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid.
Pour in the lemon juice. Close the jar tightly and let the lemons ripen at
room temperature for 7 days, shaking the jar each day to distribute the salt
and juice. To store, add olive oil to cover and refrigerate for up to 6
months.
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