Salt preserved lemons

[battlefield]

This is very popular in Vietnam. Salted lemon and salted kumquat. Then we use it to make a cool refreshing drink during the summer.

[Nikki]

Imagine finding out you have a paper cut as you're making these. 😭

[tedwilliams]

Try using Meyer lemons. They taste like the Moroccan lemons. Makes amazing preserved lemons

[nana-ufql]

in Morocco these are used in many dishes, they have a very distinct tangy and strong taste, it goes great with fish but also is amazing with chicken or lamb. one of Morocco's most famous dishes is tangia which is a slowcooked lamb stew flavored with preserved lemons, delicious! 🍋🇲🇦

[krazyolie]

You don’t need to squash out the lemon juice, fit as many as you can. Then each day they will get softer and you can add more.
Common in North African cooking, added at the end usually

[piyusarkar]

If you're sick or something and nothing tastes good or if you have nausea, this actually helps

[OneHappyChipmunk]

This is similar to preserved lemons that my Egyptian family makes. We usually add saffron and nigella seed as well

[bhoomikashyap]

As an Indian I always eat salted lemon but we also add some spices and it's called pickled lemon (nimbu ka achar) 🤤 it's very tasty

[preranadas]

From where I am (Assam, India), my mum washes the lemons thoroughly and then stuffs them in a glass jar with salt and keeps it under the sunlight until water comes out of the lemons. After that, she places it on the counter preferably in a darker place. This can be stored for years and it's good for you if you have any digestive issues.

[oompaloompa]

If you mix salt and red chilly powder in equal parts for stuffing, you get indian lime pickle

[yudeok]

In Morocco a special lemon is used called beldi lemon, limette de Marrakech in French. The flavor is definitely different than normal lemons (you need to soke it in fresh water before adding to Tagine to dilute the salt or discard the flesh and only use the rind if you're in a hurry). In Tunisia as far as I know they use lemons (citrons) as shown here but they add whole hot peppers and spices.

[HyBrad]

I love salted lemons. I add the juice to cold sauces (like a yogurt sauce, etc), and it really adds a great depth of flavor.

[nurkhairah]

I’ve seen an Egyptian recipe on Beryl’s Shereshewsky’s channel that feature these lemons, but with saffron and other spices rubbed into the lemon as well!

[ritwikgupta]

In india we have lemon pickles which are more or less this, but with the addition of garam masala, black salt, ajwain (celery seeds ig), few whole black peppercorns and black cardamom.

[jeremyphillips]

I always have these on hand in a quart jar in the fridge and start a new jar fermenting when I get low. I started making them for chicken tagine, but they're great in all kinds of stuff. I mince some peel along with some garlic and fresh dill and stir in some sour cream to make a sauce for broiled salmon or salmon croquettes. It's so good!

[nayanakpenadan]

I always makes it at home. Some times I have more batches of it. It turns dark with time and it turns so soft that u can easily scoop it with a spoon. So aromatic soo tasty

[starfoxandstellar]

We use these to cook in morocco, but ill be honest and say that ive eaten entire halves before, theyre so good >.>

[TheRealAgentZero]

This in a lemon pepper wet wing marinade would be insanity

[evan]

I make these all the time. I prefer to completely separate the wedges because I rarely need to use an entire lemon at once and pulling one out to cut a wedge is inconvenient lol

[src]

Try preserving with equal parts salt and sugar. Its a better flavor I think. ❤