Preserving…fermenting…the lemons is a great way to add flavor to dishes.
While I was patiently waiting for lemons to go on sale (um, in the winter…), my hubby bought me some at Costco since they had a great price! True love: a.fermenting foodie + a new recipe
Everything went mostly according to plan as GoodMotherDiet described; it’s easier than I thought to slice all the way through a lemon! I also used a 1/4 cup measuring cup to pour the salt into the lemon slits and then the act of squeezing the lemon through the wide mouth jar let out enough juices directly into the jar. I had fun!
As with all ferments, let the waiting begin!
Have you ever wondered what the secret ingredient is to so many Middle Eastern dishes? Well the cat’s out of the bag – it’s lemon – and not just any lemon but Preserved Lemon. Preserved lemons (preferably Meyer or Eureka with their thicker skins) rest in a heavily salted brine for at least a month which completely changes their character. They still have a tart lemony flavor but the peel has lost it’s bitterness and has become soft and salty/sweet. There is really nothing to compare it to. It has it’s own unique flavor. Preserved lemon is the key ingredient in many Moroccan, Cambodian and Northern African dishes and is often combined with olives, cumin, ginger, turmeric and saffron to make an incredible base for almost any vegetable or protein. It is also called lemon pickle, country lemon or leems depending on where you are from.
What do you do with Preserved Lemon? I remove the seeds and puree the whole lemon (peel and all)…
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