To print this page, use your browser's print button, or use the copy/paste/print method.
PRESERVED (MEYER) LEMONS
A MUST FOR NORTH AFRICAN COOKING.
I like to use Meyer Lemons for their milder sweeter taste and less acidic flavor.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Preserves 12 lemons
◼ 12 lemons (I prefer Meyer lemons, but any lemon will work. Thin skin is preferred)
◼ 1 cup kosher salt
◼ Fresh squeezed lemon juice (Amount will vary with the free space in the jar)
COOKS NOTE* You can use ˝ water and ˝ lemon juice, but don't skimp here!
◼ 1 tablespoon pickling salt
1. Sterilize a 1-quart glass preserving jar with boiling water right before filling with lemons. **SEE COOK'S NOTE**
2. Slice lemon from bud end to within 1/2-inch of stem end. Turn lemon 90 degrees and repeat. Open
lemon slightly and pack inside with salt.
3. Pack into jar and repeat with remaining lemons.
4. Add enough lemon juice to cover to the top.
5. Add pickling salt and close jar tightly.
6. Set aside to pickle for at least 3 weeks.
7. Every few days, turn jar over to redistribute juices and let stand on its head for a few days, then invert again.
1. Sterilize jars as you would with any proper canning proceedurre.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN HERE, THE VIDEOS BELOW SHOULD BE OF HELP.
VIDEO 1. HOW TO MAKE PRESERVED LEMONS
VIDEO 2. HOW TO MAKE PRESERVED LEMONS
Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved