Page 123 - HHH Recipe eBook
P. 123
Preserved Lemons
Salt preserved lemons originated in the Middle East. The process of storing lemons with salt draws out their juices and causes them to soften over time, removing bitterness from the peel and can be used in a wide variety of recipes. Several health benefits are associated with fermented foods such as omega-3 fatty acids, probiotics & an increase in production of Vitamin B.
I’ll be making a delicious recipe with my Preserved Lemons next month. You can infuse it with almost anything like chilli, bay leaves, cinnamon, peppercorns, thyme, rosemary, etc depends on what you would like to cook with it. I like it plain so I can add my herbs & seasoning later.
RECIPE
Ingredients
*Depending on how much you would like to make. . 12 lemons*
. Celtic Sea Salt - 12 tblspns (Rock salt is good too)
Method
For every lemon use 1 tablespoon of Salt in a preserving (sealed) sterilised glass jar. Cut washed lemons into wedges. Start with salt in the jar first then push the salt into the lemons and pack as tightly as possible (no air pockets) and finish with salt on top. Store in cupboard for a few weeks before it gets harmless white mould. Then refrigerate. They will keep up to 6-12 months. The flavour gets better the longer they are left.
The peel is edible - goes translucent when ready. Rinse off salt & discard flesh. Ready to cook. Enjoy!
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