PRESERVED LEMONS
Known as a therapeutic fruit, the brightly coloured astringent and sour lemon is simply the zest! Lemons are high in vitamin C, potassium, magnesium, calcium, folate, B vitamins, phytonutrients, antioxidants and essential oils.
The lemon peel contains essential oils and most of the antioxidants so this recipe is another great way to enjoy the peel. Preserved lemons can be added to salads, soups, smoothies, eggs, fish, chicken and roasted vegetables.
Preserved lemons are lemons that are sealed in a jar with salt for weeks to several months. Preserving the lemons ferments the fruit resulting in healthy bacteria for your gut as well as a delicious mellow yellow floral flavour.
INGREDIENTS:
INGREDIENTS:
10-12 lemons **
½ cup sea salt
METHOD:
Clean the lemons by scrubbing them under water and or cleaning them with a fruit cleanser
Cut the tops off of 6-8 lemons and slice them lengthwise into quarters like a star. Leave about a quarter connected at the base. Do not cut all the way through, you will want them still intact
Add ¼ cup of the coarse sea in the bottom of a clean, sterilized jar
Sprinkle salt into the star shaped lemons. Be generous and do not worry about how much salt you use. This will not impact the preservation or make them taste more salty
Pack the jar tightly with as many salted lemons and you can get in, leaving a little bit of room at the top
Top up the rest of the jar with extra lemon juice, making sure the lemons in the jar are completely submerged
Seal the jar and place in a cool spot on a counter or fridge
Allow the lemons to ferment at least one month, before trying them
To use the preserved lemons, rinse under water and remove the pulp. Slice the rind and add to salads, soups, smoothies, eggs, fish, chicken and roasted vegetables.
**meyer lemons work the best as they are smaller and they have a sweeter taste to them. If you can not find them, organic lemons still work great!