Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, preserved lemon. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and North Africa. It is also known as "country lemon" and leems. Fortunately, preserving lemons is easy and there are literally dozens of creative ways to preserve lemons for use all year long. Growing up in California, we were always spoiled by huge crops of citrus.
Preserved lemon is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Preserved lemon is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook preserved lemon using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Preserved lemon:
- Make ready 1 kg lemons
- Get 500 g coarse salt
- Get 2 tbsp green pepper in grains
- Take 1 cinnamon stick
- Prepare 4-5 bay leaves
- Prepare olive oil
Preserved lemons are whole lemons that have been preserved by being packed in tall jars with salt, flavoured with herbs and spices, covered with lemon juice or brine and left to cure for a few weeks. How to make preserved lemons and ways to use them in recipes (a few easy recipes included). Preserved lemon boost the flavor of any meal. The lemony brine is great in a bloody mary.
Steps to make Preserved lemon:
- Wash the lemons, cut of the stems, top and tail them and boil them whole for 15 minutes.
- Set them aside to cool and score them diagonally, without actually splitting them in the middle. Using a spoon, fill them with as much salt that you can and then place them carefully in sterilized jars with the spices.
- Fill in the jars with olive oil and store in a cool place or the fridge for 2 weeks.
Preserved lemon boost the flavor of any meal. The lemony brine is great in a bloody mary. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice. Preserved lemons are an important ingredient in many Moroccan and Middle Eastern recipes.
So that’s going to wrap this up for this exceptional food preserved lemon recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
