logo for cutting-edge-mediterranean-recipes.com
Subscribe To This Site
XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Home
Site Information **All About Us**
Conversion Tables
Cooking Advice
Food Videos/Pics
Mediterranean Map
Privacy Policy
Sitemap
**Shop Online** Online Posters
Kitchen Basics USA
Kitchen Gear USA
Kitchen Basics UK
Kitchen Gear UK
Our Recipes Bread Recipes
Chicken Recipes
Cold Soup Recipes
Curing Olives
Dessert Recipes
Duck Recipes
Fish Recipes
Ice Cream/Sorbets
Jams and Preserves
Lamb Recipes
Pasta Recipes
Pastry Recipes
Pork Recipes
Rabbit Recipes
Rice Recipes
Salad Recipes
Sauces & Dips
Seafood Paella
Tapas - Starters
Vegetable Recipes
Recipes By Country Italian Recipes
Spanish Recipes
Recipe Blog Med Recipe Blog
LEFT for cutting-edge-mediterranean-recipes.com
 

Mediterranean Preserved Lemons


Picking Mediterranean Lemons

Unique Moroccan Flavours.

There are all kinds of preserves made in the Mediterranean Basin. From Sun dried Tomatoes in Italy,to Dried Figs, Plums, Apricots and Grapes. There is so much fruit and so many vegetables, that the preserved and dried versions have become an integral part of the Mediterranean Diet.

Along with nuts, seeds and Olive Oil, they  help the  Mediterranean  natives to stay healthy and live  long and happy lives.

Fresh Lemons Ready to be preserved.In times of plenty the peoples of the Mediterranean don't forget that there are other, leaner  times  and they preserve and dry fruit and vegetables, fish and meat accordingly.

Here we show you how to preserve lemons, easily and quickly.

They add a unique flavour to Moroccan and Middle Eastern dishes and if you haven't tried

them yet, you really should. Just follow the step-by-step instructions.

Ingredients to make one Quart (two pints).
  • 8 - 10 good sized Lemons
  • A 1 Kilo (2lb.) bag of Sea Salt (you won't need it all).
  • One steralised two pint Jam Jar.

That's it - now the: MethodCut the Lemons in Four.

1/. Spoon two tablespoons of salt into your jam jar.

2/. Cut your lemons in four langthways, leaving them attached at the bottom end.


3/. Fill all the cuts with salt. Jar of preserved lemons
4/. Now - pack the lemons in layers - sprinkling more salt between each layer.

5/. Squash them well down, squeezing out as much juice as possible.

6/. Make sure the top lemons are covered in juice (top up with more lemon juice if you have to).

7/. Seal the Jar and store in a cool place, turning the jar over each day for the first three days and top up with more lemon juice if neccessary.

8/. After that, leave the jar in a dark cool place for at least three weeks and the lemons are ready to use.

Some people like to keep them in the Fridge and that is up to you - but I think they will be fine as long as they are kept reasonably cool. They will keep well for about six months.



 

footer for Mediterranean recipes page