{"id":3529,"date":"2019-06-18T17:14:43","date_gmt":"2019-06-18T17:14:43","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3529"},"modified":"2019-06-18T17:14:43","modified_gmt":"2019-06-18T17:14:43","slug":"preserved-lemons","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3529","title":{"rendered":"PRESERVED LEMONS"},"content":{"rendered":"

\"CIMG5943\"<\/a>PRESERVED LEMONS<\/p>\n

The other day my favourite local grocery store featured organic lemons –\u00a0 twenty five cents each.\u00a0 A bargain.\u00a0 I filled my shopping bag\u00a0 with a couple of dozen of these little darlings to make PRESERVED LEMONS.<\/p>\n

PRESERVED LEMONS are one of the indispensable ingredients of Moroccan cooking.\u00a0 I use it not just in tagines or with lamb and chicken I add the lemons to salads and vegetable dishes and use the pickling juice in salad dressings.\u00a0 No matter what some food writers\u00a0 say\u00a0 their unique pickled taste and silken texture cannot be duplicated with fresh lemon or lime juice.<\/p>\n

The important thing in preserving lemons is to cover them with salted lemon juice.\u00a0\u00a0\u00a0\u00a0 Preserved lemons are not complicated to make.\u00a0 You partially slice the lemons.\u00a0 Jam them into sterilized jars, add a few spices if desired and freshly squeezed lemon juice,\u00a0\u00a0 You let the lemons ripen in a warm place for thirty days, shaking the jar each day to distribute the salt and juice.\u00a0 Used pickling juice can be used to make salad dressings and\u00a0 excellent Bloody Marys.<\/p>\n

If it important when preserving any type of food that you sterilize your jars and lids, and various tongs and spoons(in this case wooden),\u00a0 Your prep area should be immaculate and you should guard against cross-contamination.<\/p>\n

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PRESERVED LEMONS<\/div>\n
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Recipe Type<\/span>: preserving<\/span><\/div>\n
Cuisine: Moroccan<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: