what is preserved lemon rind and how do you make it

  • Posted by: Jody
  • May 10, 2015
  • 4936 views
  • 5 Comments

5 Comments

Joeyman9 May 10, 2015
Made this a few months ago. Very happy with the results. I keep my jar in the refrigerator . Used Meyer lemons
http://www.daringgourmet.com/2014/04/08/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/


 
CHeeb May 10, 2015
Jody,NYT food writer Mark Bitman has a really simple preserved lemon recipe. He starts with two lemons,slicing one into thin slices ,taking the rind off the second lemon. The sliced lemon and rind go into a jar with one tablespoon sugar and kosher salt added . The second lemon you took the rind from is then squeezed on the lemons in the jar to help dissolve the salt and sugar. This keeps for weeks and can be used as soon as the salt and sugar are dissolved. They begin the softening process for the raw lemon,which gets better with time. Njoy!!
 
Richard May 10, 2015
I couldn't find them in Pensacola, so, here's a link to the quick work around I used and found acceptable. http://www.bonappetit.com/recipe/quick-preserved-lemon Good luck
 
creamtea May 10, 2015
Preserved lemons are a Moroccan ingredient: whole, quartered lemons preserved in salt and lemon juice. I follow Paula Wolfert's classic recipe from her book, Coucous and Other Good Food from Morocco. 5 lemons to 1/4 cup salt., optional spices include 1 cinnamon stick, 3 cloves, 5-6 coriander seeds, 3-4 peppercorns, 1 bay leaf. Cut in quarters, leaving the bottom 1/4 inch still attached (I cut them in 1/6th's myself). Sprinkle salt on the cut surfaces.Place 1 tablespoon of the salt in the bottom of a clean mason jar, then place each salted lemon in. Add the spices of using. Top with more lemon juice to cover all the lemons (I like to squeeze in as many lemons as possible into the smallest jar possible, to avoid having to squeeze to many lemons for juice. I try to use organic lemons). Place in a warm spot, and shake the jar daily to distribute the brine. Allow to ripen 30 days. No need to refrigerate. You'll see a slow change in the brine as it thickens and becomes more viscous. After the 30 day period, the brine may darken somewhat--no worries here, they are still good.
 
Jody May 10, 2015
Thank you ;-)
 
Recommended by Food52