FAO Society~Preserved Lemons.

[Invictas]

I have posted this at the end of the Michel Roux thread,but thought I would repost it here in case you didn't see it there.
PRESERVED LEMONS
They are much simpler than people think!
Take as many lemons as you wish to preserve,I try and get the smaller thin skinned ones,they are usually (in Sainsbury's anyway) the budget/low cost/basics ones.
As you don't use the preserved flesh you don't really want thick skinned lemons as the salt/water will not penetrate quickly.
Cut the lemons in a cross right down to the end,but do NOT cut right through the end(you should end up with four segments still attached at the end).
Stuff the lemons with salt,any salt WILL do,but I find the coarse sea salt is best.
Put the lemons into a (preferably) kilner type (or any airtight) jar.
Stuff a bay leaf or two,a cinnamon stick,and scatter a teaspoon of whole black peppers between the lemons.
Fill the jar with water to cover the lemons,top off with a thin layer of olive oil,this makes thel emons airtight and prevents the water from going off.
Shut the lid and leave in a dark pklace for at least four weeks.
To check if the lemons are ready yet,take a section off of one lemon and see if the flesh leaves the skin easily,if it does it is ready,if not put the jar back.
To use,remove as much or as little of the preserved lemons that you need,discard the lemon flesh(sadly no use has yet been found for it,YET)
Cut the skin finely and use in whatever savoury dish you want.I don't think they are any good for sweet dishes as any saltiness would not work.
When you remove a lemon add a little more oil to the surface of the water to ensure a good airtight layer.
I like them in curries,couscous,rice or any dish that requires a bit of a sharp zing.
BTW if you make them yourself they are about an eigth of the shop bought ones!

[Invictas]

PS:~
If anything is not clear,just ask.
OK?

[society]

Yaaay thank you!

I got a couple bags of lemons from Costco so I'm going to make this right now.

I've preserved lemons before but I always scald them first. Your method sounds easier, and a more flavourful preserve.

Thanks again. xx

[Invictas]

You are most welcome!
I thought of also trying Preserved Limes,but as Limes are that much more expensive than Lemons I was somewhat doubtful,what do you think?

[society]

I've done lime also and I've added whole cloves of garlic to it; I think you should try it. You don't have to make a lot just 6 or 8 limes would fill a jar nicely.

[Invictas]

Oh,now you have got me searching out more kilner jars!
Lime with Garlic sounds a winning combination,am off to Sainsbury's now for the Limes! LOL

[boxtops]

I've seen the segments of preserved lemons used in dishes like Moroccan tagine, as part of the garnish. I wondered what they were at the time!

[Chaffinch]

Invictas, that sounds lovely, and as you say more ecconomical, of to Tesco............ rushes for door

[Invictas]

boxtops,
They taste great,the "salting" take away the strong lemon sharpness and strangely gives them almost a sweetness.
I keep thinking of things to put them in!

[Invictas]

Invictas on way to Sainsbury's(for Limes) bumps into Chaffinch on way to Tesco's! LOL

[netibiza]

That sounds rather nice, will give it a go as we are into moroccan cous cous at the moment, thanks.

[society]

Well I’ve made three jars of preserves earlier today and they are looking mighty good, and smelling even better. I could hardly wait for them to mature.
Thanks again for sharing your recipe, Invictas. x