Moroccan | Preserved Lemons with Red Chile

Posted on August 27, 2011

Preserved lemons are traditionally used in Moroccan and Middle Eastern cooking, although I think you will find other uses for them as well. These are absolutely delicious and so much better than the store bought ones. I am thrilled that I tried these!

Recipes using preserved lemons: Mediterranean Couscous Salad.

Yield: 3 pints

Ingredients

6 whole lemons (organic or unsprayed, Meyer preferred), scrubbed and dried, stem cut off

2/3 cup kosher salt

2 cups fresh lemon juice

1/2 teaspoon red chile flakes

2 tablespoons extra-virgin olive oil

 

Method

Prepare canner, jars, and lids. (Refer to canning instructions such as those found in the book "The Ball Complete Book of Home Preserving".)

Blanch lemons in boiling water until the color of the lemons turn a bright yellow, about 3 to 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into the jars.

Add enough lemon juice to cover lemons and divide the chile flakes evenly between the jars. Divide the oil evenly between jars. Seal jars and let lemons stand in the refrigerator, turn the jar upside down, then back, once a day for 5 days. Keep in the refrigerator for at least 3 weeks to allow lemon rinds to soften.

Store in the refrigerator where they will keep for at least 6 months.

To use, remove lemons from the liquid and rinse off excess salt. Split in half and scrape out the pulp (or keep the pulp intact, if desired.) Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the flavorful juice, which can be used for flavoring as well, then discard the innards.

Note: Kosher salt is different than kosher sea salt. You want to use kosher salt for this recipe.

 

(Ref. Sur La Table's "Preserved Lemons with Red Chile" recipe, "Canning and Preserving Workshop" class, and "Moroccan Preserved Lemons" recipe, davidlebovitz.com.)