6 lemons, washed well,
1 Bay leaf,
a few peppercorns,
freshly squeezed lemon juice.
(1) Wash, and sterilize a pint (or best fitting) sized jar.
(2) Line bottom of the jar with handful of salt.
(3) Keeping them attached at one end, quarter each lemon lengthwise, then generously coat its inside with plenty of salt.
(4) Put a few peppercorns, and Bay leaf in a jar, then (fitting tightly) add layers of lemons, topping each level with more salt. Push lemons well, to help them release their juices, and mix with salt. If necessary top the jar with a little extra lemon juice, then close it, and leave it at room temperature. Shake it often! -it will distribute pickling juices, better. Lemons will take about 1 month to get ready.
Before using, first, rinse preserved lemon under running water, then scrub off its pulp. This unique, yet essential North African cooking ingredient will make your Moroccan, and other local dishes, not only authentic, but also delicious! See recipe for Moroccan Chicken with Lemons and Olives, in this month's What's Cooking? section. Why not try something new? - Bon Appetit!
* Other spices, such as cinnamon stick, cloves, and coriander seeds, are also, sometimes included in jars of pickled lemons.
**Pickled lemons do not require refrigerating, and pickling juices are good for topping up the next batch of pickling lemons!
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, basswulf, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams