I’ve become a big fan of preserved lemons over the past couple of years. I mostly like them in stews with chicken, olives and fennel but they are very versatile and it;s the perfect time of year to do some canning. I’m not one to do the serious kind of canning with sterilization and process – but a quick canning process with lemons is fun and useful for the near future. I imagine I’ll do a little more of this when I’m in Florida this winter.
We made these quick and easy preserved lemons at my Off Mendenhall Fall Cooking Class on Tuesday night. It was a fun activity and everyone was able to bring a jar home to use this Fall. They pair really well with the Braised Crispy Chicken dish we made that night too. Here is the recipe!
- 2 1/2 to 3 pounds lemons (10 to 12)
- 2/3 cup coarse salt
- 1/4 cup olive oil
- Special equipment: 6-cup jar with tight-fitting lid
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil.
How about the braised chicken recipe as well………
How long do you think they will last? What’s the best way to store them?
I’d store in the fridge. Maybe up to a month or two?
cool. I will try it and let you know. btw — did I tell you about the time Mike put one of those preserved kaffir limes in a manhattan? hahahahahah! I think the same week I asked him to pick up some green onions from the store, and he came home with 2 cans of green chiles. the weird part was that he loved the manhattan…..