Preserved Lemons
2013-01-26
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they’re ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
Ingredients:
- 6 medium lemons
¼ cup kosher salt
2 cups fresh lemon juice
1 tsp. whole black peppercorns
1 tsp. cumin seeds
½ tsp. coriander seeds
½ tsp. nigella seeds
¼ tsp. fenugreek seeds
8 whole allspice berries
1 stick cinnamon
1 bay leaf
Method:
Quarter each lemon lengthwise so that it stays attached by about ½” at the stem end. Place lemons in a bowl and stuff with the salt. Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month. Refrigerate after opening, and use within 2 weeks.
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posted by Ed D on March 17, 2013
I have decided to make pear preserve for the first time! We had some pears that we picked (hand-grown) but they were not good at all! Taste and texture was bad! So we are just going to buy some, but don’t know which ones to buy! To those who make pear preserves or know someone who does, which kind do you/the other person use? Thanks!
posted by Mark M on March 21, 2013
I’ve tried two different tagines now using preserved lemons. They were both horrible and bitter, even though I rinsed the lemons first, and ended up adding a bit of honey to the tagines.
Are they always bitter and horrible or am I doing something wrong?