Continue to refrigerate the lemons and allow them to rest for another 2 weeks, rotating them every couple of days. A whole lemon should be taken out of the jar, rinsed of any salt, and the pulp and seeds removed before using in a recipe. Slice the softened lemon peel into thin slices, and you’re ready to go.
What are preserved lemons?
In Middle Eastern and North African cuisine, preserved lemons are widespread. They are most typically created by packing quartered lemons into jars with salt, which is then sealed. They are then left for a number of weeks, during which time the salt reacts with the lemon juice to form a brine that softens the lemons.
Can I add preserved lemons to my Moroccan vegetable pot?
Is this going to work for the stew? Using saffron, cumin, ginger, and cinnamon, Nigella’s Moroccan Vegetable Pot (from AT MY TABLE) creates a hearty vegetable stew that is full of flavor. To give the stew a somewhat sour taste, chopped preserved lemons are added to the pot.
Can I use the Peel of a lemon?
You may also use the peel of a lemon as an alternative. It won’t have the same impact, but it will at the very least provide a pleasant citrus fragrance. I’ve seen these at the olive bar part of’my’ Whole Foods (Cupertino, CA) and they seem delicious. Mark Bittman has a recipe for quick-preserved lemons that I haven’t tested yet, but it looks like it may do the trick: http://markbittman.com