Preserved lemons
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Preserved lemons
  Condiments    Moroccan  
Last updated 6/12/2012 1:19:05 AM. Recipe ID 50256. Report a problem with this recipe.
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      Title: Preserved lemons
 Categories: Condiments, Moroccan, Fruits
      Yield: 1 Recipe
 
      5 ea Lemons
    1/4 c  Salt, more if desired
      1 ea Cinnamon stick
      3 ea Cloves
           Coriander seeds, 5 to 6
           Black peppercorns, 3 to 4
      1 ea Bay leaf
           Freshly squeezed lemon juice
 
  If you wish to soften the peel, soak the lemons in lukewarm water for
  3 days, changing the water daily. Quarter the lemons from the top to
  within 1/2" of the bottom, sprinkle salt on the exposed flesh, then
  reshape the fruit. Place 1 tb. salt on the bottom of a sterilized
  one-pint mason jar. Pack in the lemons and push them down, adding
  more salt, and the optional spices, between layers.  Press the lemons
  down to release their juices and to make room for the remaining
  lemons. (If the juice released from the squashed fruit does not cover
  them, add freshly squeezed lemon juice - not chemically produced
  lemon juice and not water.*) Leave some air space before sealing the
  jar. Let the lemons ripen in a warm place, shaking the jar each day
  to distribute the salt and juice. Let ripen for 30 days. To use,
  rinse the lemons, as needed, under running water, removing and
  discarding the pulp, if desired - and there is no need to refrigerate
  after opening.  Preserved lemons will keep up to a year, and the
  pickling juice can be used two or three times over the course of a
  year.
 




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Recipe ID 50256 (Apr 03, 2005)

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