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Apr 4, 2005 08:43 AM

Preserved Lemons (for Carol)

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This is the quickest method for preserving lemons that I've found.

fresh lemons
fine sea salt
fresh lemon juice

Cut the lemons lengthwise into quarters without cutting all the way through. Sprinkle some salt into a clean jar and pack in the lemons. Put a lid on the jar, shake it up and freeze overnight. Sprinkle more salt onto the lemons and then press to release juices. Cover with fresh lemon juice and store in refrigerator for a week. Turn over or shake the jar every day.

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  1. Would anyone like to share what they use preserved lemons in? I've only seen them used in tagines and chicken dishes! Thanks.

    5 Replies
    1. re: 4chowpups

      I like to bake thick white fish fillets (like cod or hake) with small slivers of preserved lemon peel and bay leaves. No salt, since the preserved lemons are salty enough.

      1. re: 4chowpups

        I like to cut up the rind into tiny pieces and add to a green salad. It's also great in a ground lamb and feta dish I make served over couscous.

        1. re: 4chowpups

          i dice very fine (puree almost) and add at the end to most of my sauteed bitter greens (kale, escarole, mustard, etc. - wait i almost forgot about the bok choy!).
          for a very, very strange and potent twist, i add honey to the dice puree and serve with blue cheese (dolce only) or goat cheese (chevre). i admit, this one is an acquired taste for the salt/sour tastebuds.

          1. re: 4chowpups

            Practically anywhere where you want to have an intense fermented complex lemon flavor. Risotto, sauce for lamb shanks, chicken dishes, fish....

            1. re: 4chowpups

              It's also a good addition to potato salads, tuna salads, sauteed bok choy and garlic...