Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
How to make and use preserved lemons.
Lemons are among the most productive fruit trees, and many can bear fruit for nearly half the year. One tree can produce far more lemons than a family can readily use. That is, unless you make an effort to utilize all this sour fruit has to offer.
These spiced preserved lemons swim in a heady combination of chunky salt, fiery dried chilies, fragrant whole coriander seeds, and earthy whole cumin seeds.
Have Preserved Lemons in your facto-fermented larder? Use them in dressings for incredible zing, and in drinks for surprising refreshment.
The flavor of a preserved lemon is salty, with a mellow, yet intensely lemon flavor. The peel, which is most commonly used in cooking, is soft to the touch with a satiny texture to taste.
Quick and easy preserved lemons, perfect for adding to Moroccan spiced dishes and stews etc.
Bay leaf, peppercorns and cinnamon add complex flavor to the standard salt-cured lemons. They make a delicious addition to tagines, soups and stews.
Widely used in North Africa as well as Southeast Asia, salt-preserved lemons are a surprisingly versatile pantry staple.
Making your own preserved lemons is easy, and it provides a secret ingredient for your cooking for months to come!
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!