Since preserved lemon is often called for in the Moroccan food I am presently on a kick for, this is day one of the process which will take at least a month. 4 organic lemons are cut in quarters lengthwise, but are left attached at the stems. Each slit is stuffed with salt and squeezed close. They are then put into an airtight jar and over the next few days they give up a bunch of their juices and start to make their own brine. In a few days I'm to add the juice of 4 more lemons, which I don't reckon will cover them, but we'll see how it's all looking and tasting a month from now. What we're apparently after is the rind only. The middles get discarded and the salt washed off. Hmm.
Sunday, February 04, 2007
Preserved Lemons
Since preserved lemon is often called for in the Moroccan food I am presently on a kick for, this is day one of the process which will take at least a month. 4 organic lemons are cut in quarters lengthwise, but are left attached at the stems. Each slit is stuffed with salt and squeezed close. They are then put into an airtight jar and over the next few days they give up a bunch of their juices and start to make their own brine. In a few days I'm to add the juice of 4 more lemons, which I don't reckon will cover them, but we'll see how it's all looking and tasting a month from now. What we're apparently after is the rind only. The middles get discarded and the salt washed off. Hmm.
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