Salted Preserved Lemons

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 5 Reviews
Total Time:
99 hr 15 min
Prep
15 min
Cook
99 hr 0 min
Yield:
--
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

This is a Moroccan recipe.

Ingredients

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

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 5 reviews

  • on December 23, 2012

    Flag

    I loved this recipe VS any other I've used for it doesn't require additional liquid (lemon juice,etc. Please, try those lemons chopped on the top of your salmon steak (mid
    -cooking, right after you flip them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 08, 2012

    Flag

    Superb way of preserving lemons, Add a really rounded spicyness to all sorts of dishes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2008

    Flag

    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 McGuire

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.