Difference between revisions of "Preserved lemons"
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Cut off stem of lemon, quarter them three-quarters down the length of the lemons, cover inside with salt, place lemon in jar. Press lemons down, mix well and submerge every day. The lemons should be covered in juice after the first few days. You'll see them start to bubble after a few days as well. That's the fermentation happening. After 30 days, put the jar in the refrigerator. | Cut off stem of lemon, quarter them three-quarters down the length of the lemons, cover inside with salt, place lemon in jar. Press lemons down, mix well and submerge every day. The lemons should be covered in juice after the first few days. You'll see them start to bubble after a few days as well. That's the fermentation happening. After 30 days, put the jar in the refrigerator. | ||
= Uses = | |||
== Mixed Drinks == | |||
Soda (non-alcoholic) — Muddle some fermented lemon with sugar, mix with soda. | |||
[https://eatingfromthegroundup.com/2012/03/preserved-lemon-martini/ Martini] — 2oz vodka, 2oz vermouth, 2oz preserved lemon brine, some slivers of rind for presentation. Shake with ice, serve. | |||
= History = | = History = | ||
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== August 2019 == | == August 2019 == | ||
Prepared seven lemons with 2% salt by weight. | Prepared seven lemons with 2% salt by weight. Let them ferment for a month. Turned out great! | ||
= See Also = | = See Also = | ||
The [https://www.davidlebovitz.com/moroccan-preser-1/ David Lebovitz recipe] is great. Harold McGee [https://www.seriouseats.com/2016/04/preserved-lemons-salt-cured-canning.html suggested] that a North African preserved lemon should use 5-10% salt. An Indian pickle calls for double that. | The [https://www.davidlebovitz.com/moroccan-preser-1/ David Lebovitz recipe] is great. Harold McGee [https://www.seriouseats.com/2016/04/preserved-lemons-salt-cured-canning.html suggested] that a North African preserved lemon should use 5-10% salt. An Indian pickle calls for double that. | ||
Latest revision as of 03:24, 14 September 2021
Recipe
Cut off stem of lemon, quarter them three-quarters down the length of the lemons, cover inside with salt, place lemon in jar. Press lemons down, mix well and submerge every day. The lemons should be covered in juice after the first few days. You'll see them start to bubble after a few days as well. That's the fermentation happening. After 30 days, put the jar in the refrigerator.
Uses
Mixed Drinks
Soda (non-alcoholic) — Muddle some fermented lemon with sugar, mix with soda.
Martini — 2oz vodka, 2oz vermouth, 2oz preserved lemon brine, some slivers of rind for presentation. Shake with ice, serve.
History
August 2019
Prepared seven lemons with 2% salt by weight. Let them ferment for a month. Turned out great!
See Also
The David Lebovitz recipe is great. Harold McGee suggested that a North African preserved lemon should use 5-10% salt. An Indian pickle calls for double that.
