Skip to main content

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

Procedure
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.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P