To put up about two quarts of preserved lemons, you will need twelve lemons. Half of these will be packed into jars, and the other half will be juiced to make the brine. It's always good to buy a few extra lemons in case you need more juice.
Cut 6 of the lemons in half through the equator. Quarter them down to the stem end without going through the stem. It's nice to keep the stem intact but it is not crucial. Now cut between the flesh and the rind all around the lemon half. This creates pockets for packing in salt.
- Make the greatest dinner party dish ever: Moroccan Chicken with Lemon and Olives served over couscous.
- Make a Lemony Chinese Chicken Noodle Soup to chase away the winter chill.
- Make my favorite dish using wild morel mushrooms: Morel Smothered Chicken. Preserved lemons and wild mushrooms were made for each other.
- Puree into your favorite hummus recipe, adding a some diced preserved lemons on top for extra zing. Thin with water to use as a sauce for roasted cauliflower.
- Sauté with browned butter and Brussels sprouts, broccoli, asparagus, or cabbage.
- Make Pasta with Brussels Sprouts, Lemon and Almonds.
- Puree into Caesar salad dressing, garnishing the finished salad with slivers of preserved lemon.
- Make Smashed Chickpeas with Lemon and Garlic.
- Make Wild Bird Kebabs with Preserved Lemon Vinaigrette: Use the brine to marinate wild bird meat — Hungarian partridge, sharp tail grouse, and pheasant. Skewer and grill, topping with a simple vinaigrette of diced preserved lemon, olive oil and lemon juice.
- Place slivers on top of vanilla ice cream and drizzle with your best olive oil.
Moroccan-Style Preserved Lemons
The jars should be impeccably clean. Wash them in hot soapy water and let them dry completely before using, or sterilize the jars in the dishwasher.
- 12 organic lemons
- 1 -1 1/2 cups Kosher salt
1. Scrub the lemons well, and dry with a kitchen towel.
2. Cut them in half through the equator, and juice 4-6 lemons to get 1 1/2 cups fresh lemon juice, strained of seeds. Cut the rest of the lemons into halves or quarters, depending on the size of your jars. Remove as many seeds as you can with a knife.
3. Using a sharp knife, cut the lemon halves to the stem end without going through the stem. Cut between the flesh and the rind, without going all the way down to the stem. The stem end should remain intact to hold the lemon half together.