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Duration:
45 mins
Servings:
5 lemons
Level:
Advanced
Preserved lemon, or pickled lemon, is commonly seen in Indian subcontinental and North African cuisine, specifically Morocco. Known as "leems" or "country lemon" in Morocco, these lemons take on an intense flavor during the preserving process. Preserved lemons are pickled in a simple brine of water, lemon juice and salt and are left to cure at room temperature. Spices are used occasionally in preserved lemon, and this recipe is no exception to using a healthy dose of spices that complement the intense lemon flavor.
This recipe uses turmeric, coriander and allspice, which really highlight the intense lemony flavor of the pickle. We think you'll find them to be a tantalizing, bright addition to a wide variety of dishes—try serving them with fish, creamy pasta dishes, soups, or anything that can use a wonderful, intensely lemony flavor addition.
Part 1:
Preserved Lemons
Step 1
Prepare your mise en place.
Step 2
Pierce four incisions (about 1/4-inch deep) around the middle of each lemon and cut the ends off.
Step 3
In a medium saucepan, boil the lemons in filtered water for 30 minutes.
After 30 minutes, remove pan from heat and remove lemons from the water with a slotted spoon. Set lemons on a clean work surface. Reserve the cooking liquid and set aside.
Step 4
Rub the turmeric into the lemon incisions and place lemons in a large jar. Add the coriander, salt and allspice berries to the jar.
Step 5
Pour the reserved hot cooking liquid over the lemons and spices.
Step 6
Place a seal on the jar and refrigerate for a month before using.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment