Originally, lemons were preserved in salt to preserve surplus crops for a long time. In the meantime, the preserved citrus fruits, which taste more spicy than sour, have found a place in the kitchens of many master chefs. By fermenting in salt, the floral aromas of the lemon zest are released, while the sour note recedes into the background.

Preserved lemons are a Moroccan specialty

Which lemons are suitable?

Since the fruit is preserved with the skin on, you should definitely use organic lemons. Since these do not use chemical pesticides and the peel remains untreated, you can eat the fruit whole without worrying.

Recipe for pickled lemons

Ingredients:

  • 4 organic lemons
  • 800 g coarse sea salt
  • 1 tbsp olive oil
  • 1 large jar with screw cap.

1 week later you will need 4 more organic lemons. Optionally, you can add 1 bay leaf and 1 teaspoon of black pepper to the glass.

preparation

  1. Rinse the glass with hot water and let it dry thoroughly.
  2. Sprinkle base with salt.
  3. Wash the fruit, dry it and cut a cross up to two centimeters from the lower end. They must not fall apart.
  4. Sprinkle cut surfaces with salt so that it sticks everywhere.
  5. Place in the glass and press down a little.
  6. Top up with salt and spices. Shake the jar again and again so that there are no gaps.
  7. Seal and place in the fridge for a week. Shake occasionally during this time.
  8. Open after 7 days and press the citrus fruits firmly into the jar with a pestle. It must come out as much juice as possible.
  9. Add the juice of another 4 lemons. Add 1 tbsp olive oil.
  10. Seal and leave to ferment for at least a month.

Before use, the salted lemons are rinsed under running water. The pulp is also washed off here, only the soft peel is used.

What do salted lemons go with?

Traditionally, pickled lemons are part of many Moroccan dishes such as the popular tajine. Other possible uses:

  • Finely chopped and stirred into Greek yoghurt as an accompaniment to grilled meat.
  • Finely chopped and blended into a paste with high quality olive oil and herbs. This goes well with lamb.
  • As a special ingredient in salad dressing.
  • Cooked whole and taken out again before consumption, the salted lemons give risottos an exquisite touch.

tips

Instead of lemons, you can pickle organic oranges using the same recipe. These taste a little milder and can be used in the same way as salted lemons.

Category:

Vegetable garden