Sprinkle the lemons with salt and seal them in a jar. Once you see what they become, you'll do it every year! recept
- Easy to prepare
- 1 serving
- 15 minutes
Lemons and salt may not sound like a common combination, but this is exactly the combination that forms the basis of one of the most popular oriental seasonings – preserved lemons. Preserved lemons enrich meat dishes, salads and side dishes such as roasted potatoes, rice or couscous. This recipe offers not only a basic version with salt, but also the option to add other spices that will further enhance the flavor.
For 1 serving
Ingredients
Optional: whole cinnamon stick
Preparation procedure
- Preparing the lemons: Wash the lemons thoroughly. Make two lengthwise cuts on each lemon, but do not cut all the way through so the lemons stay together.
- Salting the lemons: Spoon a teaspoon of sea salt into each cut. Then carefully place the lemons into a sterilized preserving jar.
- Adding the spices: Add the remaining salt, pepper, cardamom, coriander, fennel and bay leaf to the jar. If you like, you can also add a whole cinnamon stick for a stronger flavor.
- Storing the lemons: Close the jar tightly and let the lemons rest in a dark place at room temperature for 3 days.
- Finishing the process: After 3 days open the jar and press the lemons as much as possible so they are completely covered with juice. Then close the jar again and let the lemons marinate for another 30 days.
- Usage: After a month the lemons are ready to use. Before using, rinse them under running water to remove excess salt. The peel should be nicely soft. You can use the preserved lemons in salads, to flavor roasted, grilled or stewed meats.
- Tip: The salty brine the lemons were pickled in can be used to season sauces or salad dressings.