Since this is the time of year when my lemons are starting to fall off the tree, I though I better get cracking on doing something with my lemons. I have been wanting to make preserved lemons since last year's lemon crop. I don't know what happened, but it was over with before I knew it. What a perfect thing to do with my lemons...I feel comfortable using my own lemons because I know what I do with them and that no spray is used on them. Meyers lemons are a nice choice if you can find some organic Meyers lemons, since they are thinner skinned and not as bitter as some other lemons, but I am using my own. So this is what I did to salt preserve this batch of lemons...
6 - 7 organic lemons (more or less depending on the size of the lemons and size of the jar you are using)
1/2 cup kosher sea salt more if needed (use a salt that has nothing added no iodine)
5 organic coriander seeds
3 threads saffron
3 organic peppercorns
1 cinnamon stick
1 bay leaf
lemon juice to cover
canning jar (sterilized)
Clean the lemons, I like to use vinegar to clean my fruit and vegetables. You will want to scrub them pretty well...since it is the peel that you will be eating. Trim off any stems on the top and make two slices in the lemon from the top but don't go all the way through...keep it connected.
Spread the sections apart...
Sprinkle with salt getting it on all edges inside...
...place the lemons in the prepared jar (sterilize like you would for jam...boil or in the oven) sprinkle more salt on the lemons as you put them in the jar adding the spices (if you wish) as you go...
...push down on the squeezing them in the jar, add more slices around the edges or empty spaces... and more salt on top...
..I added some fresh squeezed lemon juice to cover the lemons...place the lid on the jar and tip it over and back to move the salt all through it. Place the jar in a cool space free from sunlight (like a cupboard) and move it around...tip it over and back every so often... :)
Let it stay in it's new space for 30 days. After that when using the lemons rinse them and remove the flesh, using the peels. I will let you see what that looks like after 30 days. It reminds me of when I made the vanilla extract wait and see...
Meanwhile...I will have to find some good recipe to use the preserved lemons in, I know they are used in many Moroccan dishes, but I could use your help, if you know of any recipes or different ways I can use these lemons...I would be thrilled if you would let me know. Thanks a bunch!!!
What a great idea, how long do they last once bottled after the 30 days? DianeReplyDelete
Diane, I read where it should keep 6 months and even up to a year. With the salt and acid of the lemons is supposed to kill of any bad things :) If the salt has iodine in it it won't work.Delete
Your comment has suddenly appeared!! It must have gone walk abouts LOL. Yes that is our house in the snow!! Thankfully all snow gone now. DianeDelete
Ok thanks. I always use sea salt which I would have to check re iodine. I have never thought about it.ReplyDelete
I think you just left a comment on my blog but when I clicked it, it vanished into thin air. :( Diane
I had to make sure my sea salt didn't have anything added too. I guess the salt prevents the bacteria from growing, and the iodine will let it ferment. After you open it after 30 days of sitting on the counter you can refrigerate it.Delete
This is a new idea to me and a really good one. Something to think about.ReplyDelete
Hi Casey, it's an easy way to use lemons...used in Mococcan chicken tagine.Delete
I've never seen this with saffron before - this does make them a bit extra special for using in recipes. Love this recipe. Now, I just need a lemon tree.ReplyDelete
Ha! I had to add my own little tweak to it, but I only added a tiny bit of saffron, so we'll see. :) A lemon tree is nice.Delete
If only I had a lemon tree!ReplyDelete
Lol! Yes...if only... :DDelete
I love lemons thanks by the recipe:)ReplyDelete
Lucky you to have a lemon tree in your garden. I use so much lemon, I wish I had a tree since buying them isn't too cheap. Anyway, this is great! It's such a versatile ingredient this. I sometimes put it in some stews for that lemony flavor and also pureed with herbs to use as a marinade for poultry. And like, to add into those lovely Moroccan dishes ... yum! Question: do I need to cover the lemons entirely with the juice? (Can't see too clearly in the pic.) Thanks!ReplyDelete
Ping, Thanks for the suggestions! As for your question, I believe you are supposed to cover the lemons with the juice, I didn't really show you in the pic I just showed the salt added on top. You squish the lemons down releasing the juice and squeeze them in tight. I started shoving individual slices around in the empty spots...then you finish with the juice to cover the lemons. HTHDelete
Coriander seeds and saffron are nice touch to the preserved lemon. Thanks for sharing dear...ReplyDelete
Thanks, we'll have to see how it turns out!Delete
Your own lemon tree! I'm so envious! :) I bought a lemon plant a couple of years ago and it turned out to be lime! That is an interesting way to preserve lemon and I'm so curious now to see the end result!ReplyDelete
Have a nice day!
Oh we like lime too! :) I will let you know how it turns out. I would like to try sugar preserved citrus too.Delete
Years ago, I did some preserved lemons, but at the end (I think after a year or so) I had to throw them away as I had no clue what to with them. ;-( And I hated myself to do that..ReplyDelete
Well I hope I can find some ways to use them :)Delete
What a wonderful idea - so lovely to have your own lemon tree!!ReplyDelete
Gorgeous post! So informative, as always...have a weekend as sunny and happy as this post, Lyndsey :)ReplyDelete
Jenn thank so much! Always nice to see you here.Delete
Lindsey, your method of the preserved lemons are the best I have seen around. Love the step-by-step great photo direction, and adding bay leaf to it packs more flavor and aroma. So nice that we can get organic Meyer lemons at Whole Foods now, same as the Red Gold tomatoes at Publix...although they are limited to a few kinds.ReplyDelete
Thanks for sharing your amazing tutorial...wonder where the source came from, or is it your own?...either way, it's amazing:DDD
I love your new Template with your beautiful food photo collage!
Thanks Elisabeth that is so nice of you to say. It is handy that we can get organic Meyer lemons at WF. My neighbor has a tree too, but they are quite large. Thanks again, always like yo hear your comments.Delete
interesting method! i've preserved lemons before, just in a different way... And good tip on the sterilizing too!ReplyDelete
Thanks, I'll let you know how it works.Delete
How nice to have your own lemon tree! I could have lemonade every day if I have one :D Over here, there aren't enough lemons to use let alone preserving them lol! Would be nice to see how you use your preserved lemons:)ReplyDelete
Jeannie, we do drink a lot of lemonade! I hope to get some good ideas on how to use them!Delete
wow..easy to follow & very tempting pics dear..;)ReplyDelete
oh how I would love to have lemon trees in my back yard, my neighbor has a meyer and they were the size of grapefruits this year... good luck with the lemons, and yes, let me know how your chicken recipe turns outReplyDelete
Thanks Drick, I will be sure to let you know!Delete
I bought some preserved lemons a while ago, however if I had my own lemon tree I would definitely be making this as well as some other wonderful things with them! I am keeping this recipe for the next time I need these. No doubt this tastes much better than purchased!ReplyDelete
Tina, I hope so, this is my first time making them. I will let you all know how they turn out.Delete
These look wonderful and the addition of saffron makes them really special. I hope you have a great day. Blessings...MaryReplyDelete
Mary, thanks, I was a little cautious on the saffron, so I add just a touch. I heard you don't need much on the added spices.Delete
I saw a similar recipe in a Chinese blog and she use the whole lemon and keep for several months . According to her, use it to make drink cure the bad cough. I am looking forward to see you use this lemon making into nice dishes.ReplyDelete
Oh I will have to try that, it's interesting.Delete
This is exciting! What do you do with preserved lemons? Are they savory then? Can't wait to see what happens in 30 days!ReplyDelete
Yes, they are used in savory dishes. I would like to try to sugar preserve some citrus too.Delete
Lemon tree in your back yard sounds heavenly! I buy preserved lemons but never thought of making my own; good job. They look much nicer that the ones I buy.ReplyDelete
Hi Lyndz, this sounds great. I got to make some too. Btw, what can we do with the end products? My site-line is slowing down cause my boy is using it to play games. Yikes! So sorry about Tucker. I'm sure he's now enjoying his new home. He'll be in good hands. So, how about Maranda? She's alright?ReplyDelete
Hope you're going to have a great weekend.
I've never tried preserving anything. But after blogging, I am really motivated to try something new, and definitely baking and preserving are things I need to try!ReplyDelete