One of my favorite condiments is preserved lemons. They are easy to make and add depth to many dishes.
Preserved lemons come from the middle east and have now made their way into many different types of cuisines. They are preserved by combining salt with the juice from the lemon and then letting them sit for several days to several weeks, depending on the recipe.
After sitting in salt and lemon juice, the lemon rinds become soft and less bitter. Each bite of a preserved lemon leaves a sweet aftertaste.
I use preserved lemons in many ways and add them to many different types of dishes, including:
Marinades for fish;
Baked Chicken; and
Creamy pasta sauces.
There are many recipes for preserving lemons. Some recipes use slices and others use quartered lemons. Some simply add salt, while others add many more ingredients.
This is my favorite recipe for preserved lemons. They are easy to make and take very little time.
1 pickling jar
3-4 tbsp Kosher salt
Olive Oil (to cover lemons - see instructions below)
1-2 tsp Paprika
Thinly slice the lemons, discarding the ends.
Sprinkle salt onto each side of each lemon slice.
Stack lemon slices to the top of the pickling jar.
Press lemons down firmly to release the lemon juice.
Continue to add lemon slices and press them down until the jar is filled.
Add enough olive oil to fully cover the lemon slices.
Sprinkle the top of the lemon slices with paprika.
Close the jar tightly.
Invert and shake the jar, spreading the paprika throughout the oil.
Leave the jar on the counter for at least one week.
Photo credits: Pixabay