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Preserving citrus ~~ SALT PRESERVED LEMONS ~~ 02
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Moroccan preserved lemons are probably THE easiest way to store your harvest for a year or more. The taste of preserved citrus is full of umami and not comparable to canned or jam-ed citrus. Best of all - it's super simple and requires little time.
In warmer climates you may want to store in the refrigerator. If you're in a climate with a cellar, you're good to go keeping it on the cellar shelf.
Because salt preserved citrus is not heat treated, it retains all of the VitrminC - what a great health benefit!
There is no ration for salt/lemons. Be generous with the salt, though. It may seem like a lot, but together with the acidity of the citrus, it is what makes it shelf stable.
You can use preserved citrus, and especially preserved lemons for every dish you would ordinarily use lemon. To reduce the salt content, either wash off or submerge the pieces in water before using.
It makes a fantastic (salty) lemonade.
It's great to cook with chicken and fish - or as a chicken and fish brine.
It's great as 'beer salt' or to use with other drinks and cocktails.
Delicious in hot and sour soup.
Great substitute for fresh lemon or lime in hummus and Guacamole.
Makes a fantastic lemon vinaigrette for salads
Mix it into couscous.
Add a sliver to your favorite tea.
And my favorite - Lemon pepper pasta with a dash of cream. (You can add chicken or shrimp)
In warmer climates you may want to store in the refrigerator. If you're in a climate with a cellar, you're good to go keeping it on the cellar shelf.
Because salt preserved citrus is not heat treated, it retains all of the VitrminC - what a great health benefit!
There is no ration for salt/lemons. Be generous with the salt, though. It may seem like a lot, but together with the acidity of the citrus, it is what makes it shelf stable.
You can use preserved citrus, and especially preserved lemons for every dish you would ordinarily use lemon. To reduce the salt content, either wash off or submerge the pieces in water before using.
It makes a fantastic (salty) lemonade.
It's great to cook with chicken and fish - or as a chicken and fish brine.
It's great as 'beer salt' or to use with other drinks and cocktails.
Delicious in hot and sour soup.
Great substitute for fresh lemon or lime in hummus and Guacamole.
Makes a fantastic lemon vinaigrette for salads
Mix it into couscous.
Add a sliver to your favorite tea.
And my favorite - Lemon pepper pasta with a dash of cream. (You can add chicken or shrimp)
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