Salted Preserved Lemons

Recipe courtesy Jamie Oliver

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
99 hr 0 min
Level:
--
Yield:
--

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 99 hr 0 min
Total:: 99 hr 15 min

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Ingredients

Fennel seeds
Coriander seeds
Cinnamon stick
Peppercorns
Bay Leaf
Sea salt
Large fat Lemons (preferably Sicilian ones with the leaves still attached)

Directions

In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years.

Tips: The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh

Uses: For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups

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Comments & Reviews

recipe Salted Preserved Lemons
Bob Melbourne, FL 12-07-2008
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Watch out for Mold
Rated: 4 stars out of 5

It is important for the lemons to be completely submerged in lemon juice or they will quickly develop a white mold on top. ... If this happens, simply scoop off the mold with a spoon and add more lemon juice until the lemons are completely submerged. Also, it wouldn't hurt to add a couple pinches of sea salt to the top of the jar, just to keep up the concentration of salt, where nothing will grow, After a few weeks, there will seem to be a cloudy liquid forming on the bottom of the jar. This is probably alright, since the lemon juice and salt are essentially breaking down the pectins and sugars of the lemons. When you are getting ready to use your preserved lemons, make sure to gently rinse them off prior to cutting, Chef Bob McGuireRead more
recipe Salted Preserved Lemons
Anonymous 07-01-2007
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Nice Lemons
Rated: 5 stars out of 5

Great idea as a gift as presented on show, but lovely to have on hand for cooking.
recipe Salted Preserved Lemons
JoAnn Gig Harbor, WA 01-02-2007
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Fabulous Condiment
Rated: 5 stars out of 5

The lime version is superb with curried lamb, grilled swordfish and mango chutney, or in pineapple and chile salsa. I have... been looking for this recipe since returning from Tonga where I owned a bistro for 10 years. The Fiji Indian lady who made this for me would not share her recipe. I'm thrilled I can now duplicate it for myown dishes.Read more