Originally, lemons were preserved in s alt to preserve harvest surpluses for a long time. In the meantime, the preserved citrus fruits, which taste more spicy than sour, have conquered a place in the kitchens of many master chefs. Fermenting in s alt releases the floral aromas of the lemon peel while the sour note fades into the background.
How can you pickle s alted lemons yourself?
To pickle s alted lemons, you will need organic lemons, coarse sea s alt, olive oil, a large jar and optionally bay leaf and black pepper. The lemons are cut crosswise, marinated in a jar with s alt and spices, filled with lemon juice and olive oil and left to ferment for at least a month.
Which lemons are suitable?
Since the fruits are preserved with the peel 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 worry.
Preserved lemon recipe
Ingredients:
- 4 organic lemons
- 800 g coarse sea s alt
- 1 tbsp olive oil
- 1 large jar with screw lid.
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
- Rinse the glass with hot water and let it dry thoroughly.
- Sprinkle the bottom with s alt.
- Wash the fruits, dry them and cut them crosswise up to two centimeters from the lower end. They must not decay.
- Sprinkle the cut surfaces with s alt so that it sticks everywhere.
- Place in the glass and press down a little.
- Fill with s alt and spices. Shake the container again and again so that no gaps remain.
- Seal and put in the fridge for a week. Shake occasionally during this time.
- Open after 7 days and press the citrus fruits firmly into the jar with a pestle. As much juice as possible must come out.
- Add juice from another 4 lemons. Add 1 tbsp olive oil.
- Close and let ferment for at least a month.
Before using, rinse the s alted lemons under running water. The pulp is also washed off, only the soft peel is used.
What do s alted lemons go with?
Preserved lemons are traditionally included in many Moroccan dishes such as the popular tagine. Other possible uses:
- Cut into small pieces stirred into Greek yogurt as an addition to grilled meat.
- Finely chopped and mixed into a paste with high-quality olive oil and herbs. This goes great with lamb.
- As a special ingredient in salad dressing.
- Boiled whole and removed before consumption, the s alted lemons give risottos an exquisite touch.
Tip
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 s alted lemons.
