Friday, January 2, 2015

Coriander-Clove Preserved Lemons

I'm not sure why I don't do these more often. Preserved lemons are so simple to make. They also add something incredible to a heavily spiced dish. Have you ever tried them? They take about 10 minutes to prep. And they are fairly flexible as well. But, then, you have to be patient for about a month. That's the hardest part.

I've done them with bay leaves; I've done them plain. For this version I decided to add in some coriander seeds, cloves, and peppercorns. I can't wait to see how they turn out.

Ingredients makes 1 pint
  • 3 to 4 organic lemons (you want to be sure that you are using organic lemons since you'll be eating the peel) 
  • 5-6 t sea salt
  • 1/2 t coriander seeds
  • 2 whole cloves
  • 1/2 t peppercorns
  • water
  • olive oil

The number of lemons that will fit into your jars will vary, depending on the size of your lemons. I squeezed four into this batch.

Trim the ends off each lemon. Quarter each lemon, slicing them down just over three-quarters of the way down. You want to leave the lemons attached at one end.

Put a teaspoon of salt into the cavity of each lemon. Squeeze the lemon slices closed again.

Place coriander seeds, cloves, peppercorns and 1 teaspoon salt in the bottom of the jar. 

Put a lemon in the jar, cut-side up. Firmly press down to squeeze out the lemon juice. Put a teaspoon of salt on top of the lemon. Repeat, this time, placing the lemon cut side down. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon and a fourth - if it will fit. Add a teaspoon of salt on top of the lemons. Cover the lemons with cool water. Pour a splash of olive oil over the top.

Cover the jar and let it sit at room temperature for 3 days. Shake and rotate the jar to keep the salt moving around. After 3 days move the jars to the refrigerator and let them sit for at least 3 weeks before using. A month is best. Store in the fridge. They will keep for at least 6 months.

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