Learning how to make preserved lemons is cost-effective and easy.
The hardest part is waiting for them to fermentbut it’s worth it.
registered dietitian nutritionist, recipe developer, and author based in Atlanta, Georgia.
What are preserved lemons?
What differentiates them from regular fresh lemons is the process they undergo before theyre ready to use.
The lemons are packedpeel and allwith salt in an air-tight vessel over a prolonged time.
Justine Dees, PhD, is a microbiologist and the founder of the Joyful Microbe blog and podcast.
Its a flavor with more character.
Theyre acidic and tangy, but dont have the high-toned brightness thats present in fresh lemons.
What are the health benefits of preserved lemons?
Additionally, preserved lemons may also contain beneficial bacteria, thanks to the magic of lacto-fermentation.
It wouldnt hurt to expose your body to potentially beneficial microbes, so why not?
It requires just a handful of lemons, a hefty amount of salt, and an airtight glass jar.
it’s possible for you to also opt to add aromatics to the recipe.
While Benkabbou prefers it the old-fashioned way, she encourages people to experiment.
Place the lemon upright on a cutting board.
Justine Dees, PhD, is a microbiologist and the founder of the Joyful Microbe blog and podcast.
Using a knife, slice each lemon from the top, stopping a few inches short of the stem.
Fill the cut sections of each lemon with a tablespoon of kosher salt.
Shake the jar every now and again to ensure the salt is evenly distributed.
After one month, you could transfer the jar to the refrigerator.
More chef-approved tips
1. double-check your container is airtight.
A container with an airtight lid helps prevent excess air from interfering with the fermentation process.
As a plus, it keeps out pesky kitchen pests out of the vessel.
Consider using a Mason jar or an option with a locking lid.
Choose lemons that are the right size for the jar you have available.
When youre picking lemons, think about what jar you have, says Benkabbou.
That way, you’re able to use most, if not all of the lemons you buy.
Avoid refrigerating preserved lemons while theyre fermenting.
And if youreallywant to explore the possibilities of preserved lemons, you could try incorporating them into sweet dishes.
In other words, there are no limits when it comes to preserved lemons.
They are easy to make, and some take cues from Moroccan cuisine.
The salad makes the perfect accompaniment to hearty mains.
Have it on toast alongside cream cheese, or enjoy it with yogurt or ice cream.
How long can preserved lemons last?
Preserved lemons can last for years, says Benkabbou.
With time they become more sweet [and] a little bitter, but also more fragrant.
Do preserved lemons spoil?
you’re able to just remove it, or wash it out, she says.
Are there preserved lemon substitutes that you’re free to use?
Use a vegetable peeler and take off the skin and not the [pith], she says.
It will be a different flavor, but it will add a delicious flavor.
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