reserved Pickled Lemons are a tart and salty treat. Not to mention, a fragrant fresh citrus aroma and flavor. In addition to adding a flavor component, it also adds a splash of color. Use pulp, rind, and pickling juices in recipes. In fact, it is a fragrant vintage Morrocan staple. This condiment will add so much punch to any dish. Use it as a condiment, seasoning, or garnish. Indeed, it adds umami, briny, salty, and citrus flavor. Not only does it add flavor but it adds a splash of color.
What Is This Condiment?:
Some like to call them Preserved Lemons while others call them Pickled Lemons they are the same thing. In fact, the lemons sit in a salty briny solution. It is an ancient condiment and garnishes that adds a subtle tart, salty, and umami flavor to anything it is added to. Hence, they are like any pickle and have a slight bite to them. Simply chop the rind and add it to your favorite recipes.
How To Make The Condiment:
Nevertheless, this condiment is quick and easy to make. Cut lemons are packed into a salty solution. Allow the condiment to sit for three weeks before use. This condiment is highly versatile in that any citrus or combination of citruses can be used.
Preserved Pickled Lemons:
However, it is so quick and easy to make. The only setback is that you must wait three weeks before using it. Moreover, this condiment has been around for centuries in Morocco. Consequently, it has expanded to other cultures and created new recipes. Indeed, there is no substitute for the intense fermented citrus flavor that comes from these lemons. Wait three weeks before using this condiment.
As a matter of fact, there are unlimited uses for this condiment. The only limitation is your imagination. Use syrup to flavor soups, dressings, or drinks. In conclusion, rinse off the lemon just before using it in any dish. Use with my Gluten-Free Chicken Tagine. Incidentally, pink salt can be found on Amazon.
Preserved Pickled Lemons
- 1 1/2 lemons or other citrus
- 1 juiced lemon
- 5 tsp pink salt
- 1/4 cup of boiling water
- *add a variety of citrus
First, sterilize an 8 oz. canning jar. Second, boil water. Cut lemons in half. Finally, juice the remaining lemon. Next, place a tsp of salt in the bottom of the canning jar. Squeeze a small amount of juice into the bottom of the jar. Finally, place the lemon cut side down. Place another tsp of salt on top of the lemon. Repeat. Next, place another tsp of salt down on top of the lemon. Lastly, add citrus juice and enough water to cover the fruit. Screw the lid on. Shake it. Rotate the jar upside down to the right side up several times a day. After 3 days refrigerate. Let sit for three weeks before using it. Lasts up to six months in the fridge.
Preserved Pickled Lemons
- 1 1/2 whole lemons or other citrus
- 1 whole juiced lemon
- 5 tsp pink salt
- 1/4 cup of water or more if necessary
Add additional citrus flavors.
- First, sterilize an 8 oz. canning jar.
- Second, boil water.
- Cut lemons in half.1 1/2 whole lemons
- Finally, juice the remaining lemon.
- Next, place a tsp of salt in the bottom of the canning jar.5 tsp pink salt
- Squeeze a small amount of juice into the bottom of the jar.
- Finally, place the lemon cut side down.
- Place another tsp of salt on top of the lemon.
- Repeat until the lemons are all used.
- Next, place another tsp of salt down on top of the lemon.
- Lastly, pour in the lemon juice and boiling water until the lemons are covered.1/4 cup of water or more if necessary, 1 whole juiced lemon
- Screw lid on.
- Shake it.
- Rotate the jar upside down to the right side up several times a day.
- Finally, after 3 days refrigerate.
- Let sit three weeks before using it.
- Lasts up to six months in the fridge.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 99 mg||4 %|
|Potassium 6 mg||0 %|
|Total Carbohydrate 0 g||0 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 0 g||0 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|