Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil.
These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
12 hours 40 min.
Easy
3 jars
7 IngredientsLast modified on: December 2nd 2012
For 3 jars, you will need:
- 1
3 kgs lemon - 2
600 g coarse salt - 3
1 litre 500 ml olive oil - 4
3 bayleaves - 5
thyme - 6
rosemary - 7
3 teaspoons peppercorns - Total weight: 5,120 grams
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Times for this recipe
Preparation: 12 hours 40 min.
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Step by step recipe
Stage 1 - 5 min.
Wash 3 kgs lemon.
As the peel will be left on, it is important to use organic lemons, or to scrub each lemon thoroughly at least.
As the peel will be left on, it is important to use organic lemons, or to scrub each lemon thoroughly at least.
Stage 2 - 8 min.
Trim off both ends of each lemon, then slice them. Use a mandolin if you have one; it's ideal for this job.
Stage 3 - 10 min.
Spread a fine layer of coarse salt in a large dish, lay lemon slices flat in the bottom, then scatter more salt over.
Stage 4 - 12 hours
Stage 5
The next day you will see that the lemons have given off juice, but that the salt has not completely dissolved.
Stage 6 - 5 min.
Remove the remaining salt from each lemon slice with a brush...
Stage 7 - 5 min.
...and pack them into a jar.
Slip sprigs of your chosen herbs and peppercorns in between the slices as you go.
Slip sprigs of your chosen herbs and peppercorns in between the slices as you go.
Stage 8 - 3 min.
Cover completely with olive oil.
Stage 9
Seal the jar and leave for 3 months.
Stage 10
After this, the lemons will be preserved by the oil and you can begin to use them as and when you need.
Stage 11
It is worth noting that the oil in the jar will take on the flavour and you can use this as well. For example, it makes an amazing french dressing (vinaigrette)
Remarks
You can use any herbs you like or have to hand. Similarly, the quantities of salt and oil are simply for guidance. If you take out some of the oil, be sure not to leave the lemons in the jar uncovered, or they will turn mouldy.
You can scald the herbs before using them, as in the herb olive oil recipe.
You can scald the herbs before using them, as in the herb olive oil recipe.
Keeping: Several months.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 270 RDI=30 % | 1,500 RDI=230 % | 14,700 RDI=740 % | 61,550 RDI: 740 % |
| Per 100 g | 0 | 5 RDI=0 % | 30 RDI=4 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per jar | 10 RDI=4 % | 90 RDI=8 % | 500 RDI=80 % | 4,900 RDI=250 % | 20,520 RDI: 250 % |
How much will it cost?
- For 3 jars : $20.30
- Per jar : $6.80
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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