Moroccan Instant Preserved Lemons with Aromatics

Moroccan Instant Preserved Lemons with Aromatics

This is the first post in my on-going series on edible gifts, just in time for the holiday season. Preserved Lemons are essential to Moroccan and Middle Eastern cookery, versatile and a really simple-to-make but thoughtful gift to give.

I attended a lesson on preparing preserved lemons by preserving master Oded Schwartz, and he mentioned the possibility of shortening the time needed (often months) by freezing the lemons overnight – this weakens the protein structure and breaks down the skins without destroying the lemon’s integrity. Further research proved that it was worthwhile the effort and I devised this recipe for preserved lemon slices, soaked in brine, instead of layers of salt as is the traditional method, and aromatics such cinnamon, cloves, cardamom, pink and green peppercorns. Additionally I used pink Himalayan salt, just for a pretty visual.

Ingredients

 Makes 2 small jars

6 lemons, washed, wiped well and sliced (remove the ends)

2 lemons for juicing

2 cups water

3/4 cup salt

1/4 cup Pink salt for sprinkling

3 cinammon sticks

6 cardamom pods

6 cloves

1 t mixed peppercorns

4 dried lime leaves (for adding at end)

few tablespoons extra virgin olive oil

a jar of preserved lemons make a lovely gift

Method

Place sliced lemons in a freezer-proof bag. Squeeze juice of remaining lemons over. Add 1 T salt and shake well.

Squeeze air out of bag and  seal. Freeze overnight or for 8 hours.

Remove bag from freezer and thaw.

In a pot on medium-high heat on the stove, heat the water, salt and spices.

Prepare preserving jars by sterilizing them and the lids.

Add the fully thawed lemon slices to the hot jars.

Pour hot liquid and spices over the lemons. Pour additional salt over, diving between jars.

Add the lime leaves.

Allow to cool, spoon olive oil on top and seal.

Store in a dark place and refrigerate once opened. Use within a few months once opened.

Rinse lemons before use, if preferred.

 

Attach a ribbon around the lid and a card with notes on how to store and how long the lemons will keep.

Attach recipes for use with the lemons, such as this Moroccan Lemon & Cumin Lamb and Vegetable Stew.


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By | 2017-05-08T12:54:15+00:00 December 6th, 2011|Edible Gifts, Food, Recipe Index, Recipes|13 Comments

13 Comments

  1. Kitchenboy in Taiwan December 6, 2011 at 11:47 pm - Reply

    They look beautiful! What a wonderful gift idea!

    • Ishay December 8, 2011 at 12:21 am - Reply

      Thanks darling. I wouldn’t mind receiving a jar of these. Used em in a tagine last night- can’t believe it’s as if they’ve been marinading for months.

  2. Janice Tripepi December 7, 2011 at 4:33 am - Reply

    Beautiful Christmas Gift! xxx

    • Ishay December 8, 2011 at 12:21 am - Reply

      thanks Jan dearest xx

  3. […] 2 slices preserved lemon, chopped finely – Recipe for Instant Preserved Lemons here. […]

  4. Chicken Tagine April 11, 2012 at 7:38 pm - Reply

    […] first thing I spotted when Ishay unpacked her bag, was the beautiful jar of preserved lemons, which Ishay assured me, is dead-easy to make. However, when I looked at Ishay’s recipe, I […]

  5. […] apricots. I  abbreviated the recipe for Nina for her radio show on RSG. Nina also featured my Moroccan Instant Preserved Lemons with Aromatics. Pic Nina […]

  6. […] The warm and talented Nina Timm of My Easy Cooking  invited myself, Jane-Anne of Scrumptious and Ilse of  The Food Fox to spend a morning cooking in her kitchen with some Safari Dried Fruit and Nut products. I chose to make my Moroccan Chicken Tagine, a tried and much loved favourite, to show case the use of dried apricots. I  abbreviated the recipe for Nina for her radio show on RSG. Nina also featured my Moroccan Instant Preserved Lemons with Aromatics. […]

  7. Zirkie April 12, 2012 at 1:32 pm - Reply

    I love preserved lemons! You pictures are beautiful, Ishay!

  8. Charlie's Bird May 22, 2012 at 6:37 am - Reply

    Made these last night, what a pleasure to make, so easy! Thank you!

    • Ishay May 22, 2012 at 5:25 pm - Reply

      Hello. I’m so glad to hear. Thank you, enjoy them and do visit again soon

  9. […] My Easy Cooking to cook with some dried fruit. The first thing I spotted was the beautiful jar of preserved lemons, which Ishay assured me, is dead-easy to make. However, when I looked at Ishay’s recipe, I […]

  10. […] 4. Serve with flat leaf parsley and slices of preserved lemon. I have an awesome recipe for Instant Preserved Lemons here. […]

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