Friday, February 20, 2015

Preserved Lemons

Lemons about to be preserved

It's important to always have preserved lemons around. Why? They're great on salad, great in Tagines, great in Paella, great in pasta, heaven with roasted potatoes and olives. You can make a nice spread with preserved lemons by blending them with goat's cheese, or incorporate some into you olive tapenade or basil pesto. A friend is making a Tagine tonight. I gave her my last preserved lemon. I had to. She needs it. I had 9 lemons in my refrigerator. It's a Costco thing. So, I offer you:

6 lemons

2 cups kosher salt

1 stick cinnamon

6 cloves garlic, peeled

3 dried chilies

2 T olive oil


*      Cut lemons in half and juice them.

*      Place a one-inch layer of salt on bottom of a quart-size glass jar.

*      Pack the lemons into the jar.

*      Add remaining salt, lemon juice, garlic, cinnamon sticks, chilies and or...

*      Cover with olive oil, then lid to jar.

*      Leave at room temperature for 2 to 3 weeks.


When ready, fleshy part of lemon will have broken down and eaten away by salt.

*      Rinse lemons, scrape out remaining pulp.

*      Preserved rinds can now be used, or packed in olive oil for future use.

*      You may chop into 1/8 inch pieces before packing or chop in food processor.



          6 Servings


1 large head garlic

¼ cup extra virgin olive oil

8 oz. soft goat cheese

1 T. chopped preserved lemons (see below)

1 T. chopped fresh mint

2 T. chopped fresh Italian parsley


*      Roast garlic until soft by cutting off top of bulb, drizzling with the olive oil and sprinkling with salt. Wrap loosely in foil and roast in 400 degree oven until soft.

*      Mix all other ingredients together either with a wooden spoon for a rustic spread, or in the food processor.

1 comment: