AMAZING PRESERVED LEMONS | Recipe
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- čas přidán 5. 09. 2024
- This is an AMAZING preserved lemons recipe! When added to a dish, preserved lemons provide a unique burst of fermented, umami-like citrus flavor that regular lemons just can't replicate. This recipe has never let me down. It's quick and easy to prepare with little to no mess. I always have a jar living in my refrigerator!
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PRESERVED LEMONS (makes 1 quart)
meyer lemons 8 to 9 each
Kosher Salt .5 cup
Fresh Bay Leaves 2 each
Cinnamon Stick 1 each
Black Peppercorns 10 each
Water as needed
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#preservedlemons #kitchenandcraft #pickles #recipe #lemons #moroccanfood
How do you include preserved lemons in your cooking? I've been using them in a few different ways: (1) finishing braised dishes off with some thinly sliced rind just before serving, (2) using the rind to make a vinaigrette that I add to salads and some raw seafood preparations, (3) adding some thin slices of rind to fresh pan-roasted fish before serving.
Use mine In tagines and in chicken cavity with fresh herbs to flavour the chicken etc.
I thinly sliced them to marinate lamb shoulder with other ingredients before slow cooking in oven. I also use it for chicken roast together with green olives
I dice them very finely and put in my salmon tartar with some lemon oil as well :)
Yumm, yum 😋
Don't throw away the inside part of the fruit just chop and add to whatever you are preparing. The pulp is good in tajines (not the skin until you serve), soups, stews, pasta and salads. Never put the skin in to cook because the oils will be bitter, just julienne and use at the end. But the pulp is good in anything - delicious.
Thanks for the tip. I followed a recipe for chicken tajine a while ago, and thought it was bitter, but now I know it’s cuz it had me add the peel during the cooking process. I’ll try adding it at the end like you suggest.
@@tiahnarodriguez3809 👍🏻
Can I just eat the meat of the lemon? The pulp?
@@mambaharpo yep, you can eat it all... I often eat lemons any way they come - daily actually ;) You do need to be careful of your teeth over time. Rinse your mouth after eating so your enamel isn't damaged. More important fresh than if they're preserved, but they still have acid 👌🏻
Yup, I add it to tagine too. Delish.
In Egypt, Lebanon, Syria,... etc, a little less salt, more aromatics, longer ferment. The result is like pickles from another world... They can be used as preserved lemons too. The shelf life is almost indefinite.
I enjoy adding preserved lemon to hummus. I use both pulp and peel and just process it with everything else. Delish!
Lovely mixed in with brown rice tamari or soy sauce and some spring onion and tuna
I just made sauerkraut and used preserved lemons in it. WOW what a soft lemony essence. I don’t really like sauerkraut but with the preserved lemons it is now delicious.
Great idea. I'll have to try that!
If you muddle some salted lemons with sugar and then add soda to it, it makes for an awesome drink. Iced salted lemon soda is perfect for hot weather, actually. Vietnam is very hot, so we developed this recipe to combat it =)).
Wow, this sounds delicious and refreshing! I'll have to give this drink a try next Summer. Thanks!
I love doing the same thing with just a little bit of mint as well. Very delicious.
i
In kerala, this recipe is called naranga vellam,its almost hundreds of year old. Instead of pickled lemons, just squeeze a lemon and add salt and soda or water! it is the best!!
Made my mouth water... 😮🤤
If you are able to get them then I recommend using Meyer Lemons for this. The fragrance and the flavor of the skin intensifies as they are preserved PLUS they are incredibly juicy!! You don’t even need to add lemon juice or water. The Meyers have plenty of juice.
Agreed, I only use Meyer lemons.
I am going to use it with za'atar and harissa in a braised lamb dish I saw on The Kitchen! I also love the idea of adding a little ro my seltzer water ❤
I cut the whole thing up and throw in a huge salad and add a little seeds, and that's it. Just eat. I use the rind to flavor rice and riced cauliflower in Mediterranean and Asian cooking. I have used the rind in salmon cakes, Portuguese cod dishes. I have used the rind in fry breads. YUM YUM YUM
Preserved lemons + fresh zest and juice for the best lemon cake everrr
I use preserved lemons to flavour fish, particularely fish en papillote. It's incredible how a fruit so sour ended up being so versatile!
Thank you this is the proper technique that I was looking for.
Preserving lemons I believe this is the Moroccan way.
Also ty for added tips cinnamon stick, bay leaf and the whole peppercorn
Thanks again
Always wash / lightly scrub the outside of the lemons very well to get rid of the bug spray! (Any citrus for that matter) I aways use a fermenter with air lock to keep out all the fungal nasties and ferment for about a month
to every body who want recipes to use their preserved lemons check out moroccan cuisine we use them all the time my favorite dish is chicken with preserved lemons and green olives
In morocco we use the whole lemon not just the skin, we add it in chicken/ olives tajines
Chicken tagine with olives and preserved lemon sounds fantastic! Morocco is on my short list of places to visit. Thanks for sharing!
The lemons are a key ingredient to making tagine.. I agree.... I used the whole lemon, just cut into smaller slices.. A tagine without the preserved lemons doesn't taste right.
In Yemen, we use the Indian method of preserved limes, I think it’s called Achar. Very tasty with rice dishes
I've heard of preserves limes, but I've never had the opportunity to try them. Maybe I'll attempt to make them at home this Summer. Thanks for the comment!
For medical reasons, it’s good for lungs.
The salt and limes are in the bottle at least 1 year. No water, it is for medical purposes
Great video but please don't throw the insides out!! Use for tagine or other Moroccan cooking. I use it for rice dishes
salad dressing, i also add to pasta sauce
In Vietnam, we do same treatment to limes, and use it in a drink for the summer!
I'll have to give preserved limes a try. Thanks for the suggestion!
This was great! I just made a cucumber mint salad with radishes and zest of blood orange & lemon. I want to try preserving grapefruit and some other citruses. Is adding sugar a thing?
Hmm, and I’ve heard of working slightly different. Cut the ends off (the little pointer parts). Follow these steps, then instead of washing them after fermenting, remove the seeds and blend them into a paste. Use as a condiment, spread, or additive to sauces
I used to make preserved lemons and remember only using spring water and also adding freshly squeezed lemon juice in addition. I left them to preserve for believe it or not one year and the taste was amazing! Great video!
I currently have a six month old jar. That the longest I've been able to age them before giving in and cracking the jar open.
@@KitchenCraftFood it's hard to resist. Thx again for this great video
What was your process if you don't mind sharing. Thank you
@@jesusismysavior717 it’s absolutely the same as shown in this video! start with clean sterilized mason jar. Wash and scrub your lemons, make a star cross cut in each one of them without splitting open the lemon( it should stay attached and whole at the base) put one tablespoon of kosher salt or pickling salt inside the cross cut of each Lemon and push them in the mason jar. Squeeze some more separate lemons to fill half of the jar with lemon juice then fill the other half with distilled or spring water. Seal tight and leave in a dry place . The longer you wait the better they get. It’s important to sterilize your jar, wash and scrub the lemon well, use kosher or picking salt and not regular salts with caking agents and only use distilled or spring water and not tap water. If there is any kind of impurity in the jar your lemons will get moldy and go bad. Your lemons must also be good quality and not bruised or brown . It’s fun, try it! Good luck☺️☺️
In Hawaii we mix it in our prune mui it’s kind of a sweet sour savory snack very delicious
Put some peppers in and leave only the cinnamon out. It is delicious and it will shock you. Yammy. Thank you for sharing your recipe.
In morocco we prepare the preserved lemons only with salt . You can prepare the famous Moroccan chicken with lemons and olives . There are lots of Moroccan recipes with lemon. Preserved lemons are widely used in Moroccan cuisine .
Exactly, I don't know why he used the cinnamon stick, bay leaf and pepper corn..
Can you please tell how you do your process. I am very interested in doing this for long term for my family.
I use lemon rinds for roasted chicken or in fried rice
I only recently saw Preserved Lemons called for in a Hallmark Channel recipe. So, made my first batch...but missed the step about letting ferment for 3 weeks or so. Also, when I make my chicken picatta, the original recipe suggested tossing out the lemon rings before serving. R U kidding! That is the best part. I've added lemon rings to my recipe and we fight over them still!! They're like candied! delish!
Try adding the preserved lemon as opposed to regular lemon to your picatta. That would be a nice twist 🙂. Thanks for visiting my channel. Stay well!
I puree the lemons with some of the pickling liquid. season it with some smoked fresno pickling liquid, salt BP, and extra virgin . then use it as an ingredient for a bomb lemon vinaigrette
Sorry to sound dumb, but do you puree the whole lemon, including skin?
Excellent
Best ever !!!!
Thank you!!!
I’m doing it with olive oil, garlic and herbs. Cut the lemons to slices, put it in bowl with sea salt, then put in in container. With lemon juice and olive oil on top.
Going to make some nice tagine
About a teaspoon amount of preserved lemon in a good gin 💜
Sounds fantastic. I will have to give it a try. Thanks for the suggestion!🍸🍸😀
can we use it for making bread ? I think it will be lovely. I used to make bread with banana and lemon water, but never preserved like you do
Add to Shakshuka or a chicken tajine with oil cured olives and couscous -- yum. But don't remove the pulp!
Great suggestions! You can certainly use the entire lemon, however, I personally prefer to use just the rind.
Thanks for the video! Using this method, how long can they stay preserved? Do I need to refrigerate?
I have NEVER used preserve lemons and to be honest everything you need to make it I have in the kitchen.
So thank you for this idea. Please enlighten me and tell me what type of dishes these are used for? bold flavors? desserts? is it meant for a more specific style like Italian cuisine?
If this is used in a pasta recipe like you mentioned, do I still need to salt my water for my pasta noodles? (I always do).
Thank you for the videos. Found you on FB and you commented on my reply telling me to go watch the full-length video for the poach egg. One video ALWAYS traps me lol!
Angelica Hagood try adding the lemons skin and pulp into a chicken tagine with prunes and dried apricots. You can find many variances of chicken tagine recipes in CZcams. Happy cooking.
NO! Don't throw away the insides. They have good uses too!
What do you use the inner lemon part for?
Inner is used for tajines
Yep, that's right. When we lived in Casablanca our cook used the inside of the lemons for tajines all the time. Fabulous!!
Mimi Keel Use inside of lemon for Moroccan tajine, it’s amazing. Actually I learn to make preserved lemon for tajine
Mimi Keel or lemom chicken with olives
Looks delicious. Thanks for sharing
Thanks for visiting!
Lemons how I preserve as follows:
Lemon same way in preserving I add:
Garlic
Chilli fresh just one.
and peppercorns and been known to add Vinegar/White
and two mint leaves I add when I add spice tk meat.
Great sound track !
I make Moroccan green olive tajine with preserved lemons.
Cooking with fresh lemon slices is also great.
In addition, if you freeze a lemon and then thaw it , it will have a similar texture to preserved lemon (minus the salt/spice). You can, however, add salt to the thawed lemon.
That's a cool idea. I'll have to give the freeze/thaw technique a try! Thanks for the comment.
Do you have to use Kosher salt, or could you just use fine sea salt if that's all you have?
Wow, this has got to be the best video on this subject. I’ve watched quite a few but this one answered all my questions. Thanks!
Thanks! You're very welcome!
For some reason I'm thinking of preserving lemons with some juniper berries instead of cinnamon. Wonder how that will turn out, but I cannot find junipers where I'm living now :((. Also I can imagine preserved lemons will go well with mint.
Great for baking when you haven't a fresh lemon.
Yum
Merci beaucoup
M M You’re very welcome 😊!
This video is receiving above average views compared to other recipes on my channel. I'd really appreciate a reply to this comment on how you found this Preserved Lemon recipe. Did it pop up in a Google or CZcams search? Recommended Videos? A blog? Another website? Thanks so much!
youtube search
@@karma8320 Great. Thanks for taking a look!
recommended videos. i watch a good amount of cooking videos whether its a recipe or something from scratch like this
@@osobbx3741 Awesome. Thanks for the info. What did you think of this particular video? Have you made Preserved lemons before? There's been some controversy on whether or not to use all lemon juice instead of water to top off the jar. I've now tried both ways and haven't noticed an improvement in flavor when using all juice. Thoughts?
CZcams search for preserved lemons
Do they cure in the fridge or pantry?
Garnish your risotto with about a table spoon of diced or thinly sliced preserved lemon.. toasted pecans, thinly sliced fennel along with some parm.. just do it
Sounds amazing!
are the lemons preserved in freezer ?
can you replace the bay leaf with mint?
Sure! Experiment and see what works for you in terms of flavors. That's the best part about cooking!
There are no rules the flavour should be completely up to you when fermenting 😅
I love your videos.
what you do with the lemons after 3x weeks of curing ?
Conservar na geladeira?
How was the taste?
Hi from Brazil.
How long can you keep these preserved lemons in the fridge
رائع واصل.
Leave them to stand for at least 2 months before using them. The longer they stand, the better they get! As long as they're protected from sunlight they'll last for years.
In a Felafel Bar, I seem to recall the Preserved Lemon may have had Paprika added. Have you heard of adding this? If so at what point, & Smoked or regular Paprika?
Do you need the water???
You needed to start by thoroughly cleaning the outside skin of lemons and explain your cleaning boiling process for the jars and lids.
Thank you for the feedback. Yes, you're right. I should have discussed those steps.
This was the second video I had ever made for CZcams so I'm confident I've learned from my mistakes over the last 4 years. Maybe I redo this video?
Happy holidays!
@@KitchenCraftFood Well, I've never made one video, so you're way ahead lof me. Thank you for taking the suggestions in the manner they were given. I wish you much continuing success and a very Happy New Year. 🌠🎈✨🎉
@@Eidann63 You're very welcome. I always take constructive criticism seriously and I very much appreciate it. Thanks for taking the time to write.
@@KitchenCraftFood I would like to know how you sealed the jars. did you do water bath canning?
Can they stay on the shelf to age or do we have to put them in the fridge?
can you use sea salt instead? I can't get kosher salt affordably in my current country
Yes, absolutely.
♥️
Is there any medicinal value in the brine after the lemons have been jarred for 3 weeks?
I use Himalayan salt so the brine would be full of minerals. Since the lemons are fermented they likely contain probiotics for the gut too.That would be before cooking. Heat would destroy that benefit.
Question, I can place the jar in the fridge??
Yep. Absolutely.
Why Kosher salt?
Do the peels absorb the salt?
Yes, they do.
Can you use pickling salt?
It should work just fine. Substitute by weight and not volume though. I believe a half cup of Morton’s Kosher salt (which is what I use) equals 120g or about 4.25oz.
Heeyyy where'd you get your glass bowls??? They look so niceee
I've had them for years! My wife and I received them as a wedding gift. I think the set was from Crate and Barrel??
Kitchen & Craft Cool! Will try to search for it or something similar, Was looking for glass bowls for a very long time now. Lol. Hoping for more quality content! God bless!
@@jm.granado Here's a set that look similar to what I have. www.crateandbarrel.com/duralex-glass-bowls-set-of-10/s108100. I have plenty of ideas for videos in the future. Please hang tight :) I've some new content soon. I promise!
water?
😋😋😋😋😋😋
I made these about 2 mo ago and the juice has turned a little gelatinous. Are they alright?
Oh yes, they perfectly fine. The pectin from the lemons thickened up the liquid. That's all that happened.
Great with chicken
Refrigerate or not to Refrigerate is the question
Lemon pickle hmm mm. ...
what is wrong with the pulp? pr insides as you called them?
Some folks will argue that there are some uses for the pulp and they have a point. You could squeeze out the liquid and use it for various preparations (maybe, aioli or a vinaigrette). I've always discarded it. The real prize to me is the rind.
@@KitchenCraftFood pulp is really good for your health. Pulp is good for medicinal purposes
Are your lemons slimy?
Good no nonsens video,...
Thanks erik!
0:40 and if you put both bowls close together, you don't have to clean your table. 😅
This is wauw. I use a different recipe. Freezing the lemmons first than preserve in olive oil lemmonjuice and water. Same spices u use here and just a few mace pieces. I use this to make lemmon cinnamon tea or ice tea using hibiscus flowers with apple cider and preserved lemmon
The pump can be used in Moroccan cooking you should look into that and stop wasting half your efforts
Pulp ?
Don't you sterilize your jar? In a Jamie Oliver recepie, they are preserved in lemon juice. Will try!
Sterilizing the jars wouldn't do much since the lemons that you're preserving are not sterile. Using lemon juice (like Jamie does) might produce a better end product, but you'd have to juice quite a few lemons to produce enough usable liquid. Not sure it's worth the extra time and effort. Thanks for taking the time to comment and I hope I answered your questions.
Hi! Thanks for your answer! Yeah, I suppose a good wash would do the job... For the record, it's not Jamies' recipe, he picked it during his trip in Morocco, little self-correction. Indeed some 10 lemons are used, partly to fill the jar with lemon juice. If the jar isn't filled to the top, then some water is added. I don't know if the juice is useful. Anyhow, I'm counting the days now :) Cheers!
raisinsunn most people sterilize their jars, & most people use lemon juice to fill the jar up. In most cases is good up to a year in your pantry. The juice is also good to use for sauces, & dressings.
wash your lemons with hot water before starting too.
Great conversation here. Charles, I would argue that it really isn't necessary to sterilize your jars since the contents (lemons in this case) going into them will not be sterilized at any time during the preservation process. However, washing the lemons before using them is always a great idea. Thank you for the comment.
Could be great over a steak.
Definitely. Maybe a red wine sauce with shallots, fresh herbs and some julienned (or minced) preserved lemon?
I would never do it with lemons from the supermarket treated with imazalil and other fugicides 😉
Unfortunately, lemons do not grow where I live so supermarkets are my only option. However, I use organic whenever possible.
I do this exactly step by step, but every single time I end up with fungus! WHY!?
Exactly what I want to avoid so I do a hot water canning bath...they turn out fine.
Sounds like air is getting inside your jar.
Don't add water. Just put the salted lemons in the jar, wait three days and then top up the juice that came out of the lemons during that time with fresh squeezed lemon juice.
Make sure all the lemons are below the surface. There are various ways to do this.
We are working on a video showing our favorite way for our website. It's a pretty cool trick if I do say so myself. If I remember, I'll give you a link when we get it up.
We have a new baby with health issues here so it's pretty much up to her when we will get the video up.
As Moroccan and it’s Moroccan recipe you should not add no water at the end
but it saves me about 10 lemons and I still get a wonderful product 🙂.
You’re right I tried it it’s wonderful
Thank you
czcams.com/video/6r6_wBpOUUM/video.html
Here is my video
Kosher salt?... OMG :)
Seems wasteful to throw away the insides.Quite sure I could find a use for them.
I like watching but who can afford to toss out a whole lot for something like that ? and have to take so much effort for it ? I don’t understand anything here as to why. Though unless you are really bored for something to do. Waste of time money and salt.
Why would you throw the insides?? You can use them in recipes too especially authentic Moroccan ones and don't ever use anything with your lemons besides salt..
I think the use of aromatics is subjective. Personally, I choose to use them. Thanks for the comment.
Salty!! Don't ya think.
No point in preserving whole lemons if you then throw away the pulp I.e. 3/4 of the lemons. Also your execution is very untidy. Also, the point of using salt is to create a bacteria free environment devoid of oxygen to avoid mould etc, by adding water you introduce oxygen so lemons won't last as long. Your recipe is incorrect.
I rather enjoy the result of my recipe. Been making preserved lemons this way for years. While many use the pulp too, I generally use just the rind. It's a preference, that's all. I'm working on the batch I made last summer. They're perfectly fine and delicious.