Preserved Lemons

Preserving Lemons is a wonderful way to use the lemon when in season. Here in California we have an abundance of lemon's. 

Preserving your lemon's will bring you great joy when cooking fish and other dishes. There are many a Moroccan recipes that bump the taste up so well using Preserved Lemon's. The real beauty of Preserved Lemon's is anyone can do it.

 

 

 It takes no canning talent and so little time. 

* Note use as many lemons as needs to fill the amount of jars you want. I used a few because I filled them with more than just salt. And yes thus again tweaked recipe.The picture shows lemon with Los Arboles peppers added.


When you preserve lemon's feel free to leave out or add ingredients. The most important thing to make sure of is that you do add the salt this seasoning preserves your lemons.The picture just above is with some spices from India that my Son brought back for me.

Ingredients

6-7 juicy, ripe lemons
1/4 cup salt
1 cinnamon stick, snaped in half
4 coriander seeds
1 bay leaf
1 teaspoon Cheyenne pepper
2 dried hot peppers -optional
[extra lemons to make up juice]




Put one tablespoon of the salt into the bottom of the jar. Cut crosses in the lemons to the bottom  but the lemon is still joined as one. Sprinkle salt on the exposed flesh.














 

Squash the lemons into the jar, packing down tightly as you go, adding the spices and more salt evenly between layers. If there is not enough juice expelled by the lemons, to cover them all sufficiently, then add more fresh lemon juice until they are all submerged. 

Leave at least a 1/2 inch to an inch they will make more juice on their own.

The lemons will release more liquid as they sit. I added the dried Los Arboles pepper's I like spice. Get creative with your lemon's. 

You ca go on the Internet and find a ton of recipes for this way to use lemon's make them your own!

Get creative by using your favorite spices!  





















 
Leave the jar in a warm place for 30 days, shaking the jar each day to distribute the juices throughout the jar. To use the lemons, first rinse them and then remove the pulp. The lemons do not need to be refrigerated. The longer they sit the better I have had mine sit for a year and they were the best. Once opened I do put mine in the refrigerator. 





Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.