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Francoise's & Connie's preserved lemons
Demonstrated & tasted
at the 'Share-It-Around' Vege Swap Lunch - October, 2011
Francoise's simple salty lemons
Ingredients
Thin skinned lemons
Rock salt
1-2 extra lemons
Back peppercorns, optional
Bay leaves, optional
Method
- To prepare sterilized jars, preheat the oven
to 120 ºC. Wash the jar(s) and lid(s) in soapy water and
rinse in hot water. Put the jar in the oven for 20 minutes,
or until fully dry. Do not dry with a tea towel.
- Wash lemons. Cut lemons from the stem end
into quarters almost to the base. Insert 1 tablespoon of
rock salt into each lemon, close it up and place in jar.
Repeat until jar is filled, sprinkling 1 tablespoon of salt
between layers. Pack lemons into the jar as tightly as possible
and add a bay leaf and a few peppercorns to each jar if
desired.
- Add the juice of one lemon to each jar. Fill
with lightly cooled, boiled water. Put the washed skin from
a squeezed-out lemon half on top so that if any white film
forms on top (which is harmless), the lemon skin can be
discarded when the jar is opened.
- Seal and store in a cool, dark place for at
least 4 weeks, gently shaking jars daily for the first week
to dissolve the salt. The cloudy liquid clears in time.
Lemons will keep for 6 months or more. Once the jar is opened,
store in the refrigerator.
- TO PREPARE FOR COOKING: Remove a lemon from
the jar with a clean fork. Separate the lemon into quarters
and rinse under running water. Remove the pulp and discard.
Rinse the rind, pat dry with paper towel and use as directed
in recipes.
From: The Food of Morocco: a journey for food
lovers by Tess Mallos
Connie's spicy lemon pickle
Ingredients (makes 500 ml)
500g thin skinned lemons
1/2 teaspoon ground turmeric
2 tbs salt
1/2 tsp fenugreek seeds
1 tsp yellow mustard seeds
1/2 tbs chili powder
2 tbs oil
Method
- Sterilise a 500ml glass jar by washing in
boiling water and drying in a warm oven.
- Wash the lemons, place in a saucepan with
2 cups water and the turmeric and bring slowly to the boil,
skimming off any scum which rises to the top. Boil for 8
minutes, then remove from heat and drain well.
- Cut each lemon into 8 sections and remove
any pips. Sprinkle the lemons with the salt and pack them
into sterilised glass jar.
- Place lid on jar and keep the lemons in the
jar for 1 week, turning the jar over every day or storing
on its side and turning over every day
- Place a small frying pan over a low heat and
dry-roast the fenugreek and mustard seeds until aromatic
and start to pop, shaking the pan occasionally to prevent
burning.
- Grind the roasted seeds to a fine powder using
a spice grinder, or mortar and pestle.
- Tip the lemons into a bowl and mix in the
ground spices and the chili powder.
- Clean the jar and sterilise it again.
- Put the lemons and any juices back into the
jar and pour the oil over the top to act as an air barrier
and stop the top layer from discolouring.
- Store in a cool place, or in the fridge after
opening.
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Back in the park first Saturday in November.
In the meantime, get cosy at our Winter Open Garden Circle
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