Market Recipe: Preserved Lemons

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Vendor Julie Leidel shares her favorite way to preserve fresh produce when it’s at its peak.
It’s Citrus Season!  Preserved Lemons – super easy to make, and gives a big flavor punch.  You can get beautiful lemons from any number of our produce vendors.  Pop on over to Salt Of The Earth for some sea salt and you’re good to go.  I typically put preserved lemons on fish and chicken.  They’re also great chopped up (rind and all) and added to rice or other grains.  If you’re feeling generous, they make a great gift for your friends who love to cook.

Preserved Lemons
1 light tablespoon of sea salt
1/2 teaspoon turmeric
2 cups thinly sliced lemon (about 3 lemons)
1/4 fresh lemon juice
1 tablespoon olive oil
1.  Combine salt and turmeric.  Place one lemon slice in the bottom of a glass jar.  Sprinkle with a dash of the salt mixture.  Repeat layers with the remaining lemon slices and salt mixture.  Cover the jar and let stand at room temperature for 3 days.
2.  After 3 days, press the lemon slices down with a spoon.  Pour the juice and oil over the lemon slices.  Cover and let stand at room temperature for 5 days.
3.  After the 5 days, move the lemons to your refrigerator, where they can be stored for 6 months.
See, how easy was that!  If you’re feeling adventurous you might want to try Preserved Oranges as well.

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