[CH] Preserved Lemons
Alan Boehmer (alan@thegrid.net)
Wed, 23 May 2001 11:19:08 -0700
I've been wanting to make preserved lemons for years and finally, a
friend presented me with a bag from her tree. I haven't made this recipe
yet, but since Marilyn asked for one, here it is. Traditional recipes
require as long as a month for the cure, but this one, from Gourmet
Magazine, takes only a week. It's from Paula Wolfert.
SEVEN-DAY PRESERVED LEMONS
4 large (about 6 ounces each)
lemons (preferably thin-skinned),
scrubbed
2/3 cup kosher salt
1 cup fresh lemon juice
(from about 5 large lemons)
olive oil
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with
salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice
and cover jar with a tight-fitting glass lid or plastic-coated lid. Let
lemons stand at room temperature 7 days, shaking jar each day to
redistribute salt and juice. Add oil to cover lemons and store, covered
and chilled, up to 6 months.
Makes 4 preserved lemons.
Gourmet; August 1994
Gourmet Magazine also notes that traditional spices are often added:
cinnamon, clove, cardamom. If you add these, use whole spices.
Alan in California